Beef Mince Stroganoff

Serves 4
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Directions

  1. 1Heat a drizzle of oil in a large, non-stick pan.
  2. 2Heat a drizzle of oil in a large, non-stick pan.
  3. 3Heat a drizzle of oil in a large, non-stick pan.
  4. 4Add the bacon and fry until crispy.
  5. 5Add the bacon and fry until crispy.
  6. 6Add the bacon and fry until crispy.
  7. 7Remove from the pan and set aside.
  8. 8Remove from the pan and set aside.
  9. 9Remove from the pan and set aside.
  10. 10Add the onion and mushrooms to the pan and fry until soft.
  11. 11Add the onion and mushrooms to the pan and fry until soft.
  12. 12Add the onion and mushrooms to the pan and fry until soft.
  13. 13Remove from the pan and set aside.
  14. 14Remove from the pan and set aside.
  15. 15Remove from the pan and set aside.
  16. 16Place the pasta in boiling, salted water. Bring back to the boil and simmer until tender.
  17. 17Place the pasta in boiling, salted water. Bring back to the boil and simmer until tender.
  18. 18Place the pasta in boiling, salted water. Bring back to the boil and simmer until tender.
  19. 19Place the beef mince in the pan and fry for 5-7 minutes until browned all over. Drain any excess fat.
  20. 20Place the beef mince in the pan and fry for 5-7 minutes until browned all over. Drain any excess fat.
  21. 21Place the beef mince in the pan and fry for 5-7 minutes until browned all over. Drain any excess fat.
  22. 22Stir in the paprika, mixed herbs and garlic. Fry for 2 minutes.
  23. 23Stir in the paprika, mixed herbs and garlic. Fry for 2 minutes.
  24. 24Stir in the paprika, mixed herbs and garlic. Fry for 2 minutes.
  25. 25Chop the bacon into bite size pieces and add it to the mince with the onions and mushrooms.
  26. 26Chop the bacon into bite size pieces and add it to the mince with the onions and mushrooms.
  27. 27Chop the bacon into bite size pieces and add it to the mince with the onions and mushrooms.
  28. 28Add the soured cream, stock and milk.
  29. 29Add the soured cream, stock and milk.
  30. 30Add the soured cream, stock and milk.
  31. 31Season with salt and pepper and give it a stir until combined.
  32. 32Season with salt and pepper and give it a stir until combined.
  33. 33Season with salt and pepper and give it a stir until combined.
  34. 34Gently bring it to the boil and simmer for a couple of minutes until heated through, thick and combined.
  35. 35Gently bring it to the boil and simmer for a couple of minutes until heated through, thick and combined.
  36. 36Gently bring it to the boil and simmer for a couple of minutes until heated through, thick and combined.
  37. 37Drain the pasta before stirring it into the sauce with finely chopped fresh parsley.
  38. 38Drain the pasta before stirring it into the sauce with finely chopped fresh parsley.
  39. 39Drain the pasta before stirring it into the sauce with finely chopped fresh parsley.
  40. 40Divide between 4 bowls.
  41. 41Divide between 4 bowls.
  42. 42Divide between 4 bowls.

Ingredients

  • 6 rashers smokey bacon
  • 6 rashers smokey bacon
  • 6 rashers smokey bacon
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 170 g mushrooms
  • 170 g mushrooms
  • 170 g mushrooms
  • 250 g dried penne pasta
  • 250 g dried penne pasta
  • 250 g dried penne pasta
  • 330 g beef mince
  • 330 g beef mince
  • 330 g beef mince
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 300 g soured cream
  • 300 g soured cream
  • 300 g soured cream
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

large non-stick pantongschopping boardpotscissors