Beef Stroganoff
Easy, comforting, and freezer-friendly for those “I have 2 minutes” kind of days
Servings 4 people
Ingredients
- 1 tsp extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic crushed
- 200 g mushrooms sliced
- 500 g beef mince lean
- 3/4 cup beef stock
- 1 tsp Dijon mustard
- 1/3 cup light sour cream
- Salt and pepper to taste
- Chives chopped (to serve)
- 250 g Pappardelle pasta or pasta of choice, to serve
Instructions
- Heat olive oil in a pan over medium heat. Sauté brown onion until soft and translucent.
- Add garlic and mushrooms, cooking until the mushrooms begin to soften and release moisture.
- Add beef mince and cook until browned, breaking it up as it cooks. Stir in beef stock and Dijon mustard. Simmer until most of the liquid has evaporated and the mixture is thick and rich.
- Remove from heat and mix through 1/3 cup sour cream until fully combined.
- Allow mixture to cool slightly, then spoon into Souper Cube trays. Freeze until solid, then transfer cubes into labelled freezer bags or container.
- Add a frozen portion to a pan over low–medium heat. Heat gently, stirring until the mixture loosens and becomes hot and creamy.
- Finish with extra sour cream, freshly cracked pepper, and chopped chives.
- Serve over pappardelle pasta (or any pasta you have on hand). Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Beef stock → homemade stock, or a clean-ingredient stock (low salt, no flavour enhancers, minimal additives)
- Dijon mustard → simple mustard made with mustard seeds, vinegar, water, and salt (avoid added sugar or stabilisers where possible)
- Sour cream → plain cultured dairy with no thickeners or gums