NZ Woman's Weekly

Beef and sweet-stem broccoli penne

Beef and sweet-stem broccoli penne
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Similar to the classic stroganoff, but with a modern twist. I have used sweet-stem broccoli with its tender shoots, but go for regular broccoli if unavailable.

I like to cook things in batches, such as the beef, then put to one side while doing the next bit – this way you are sure to get tender meat and crunchy greens, instead of stew!

  • 1 tbsp olive oil
  • 400g sirloin or tender steak, thinly sliced
  • 1 onion, halved and sliced
  • 2 cloves garlic
  • 100g button mushrooms sliced
  • 250-300g penne pasta or similar
  • 1½ tbsp stock paste – Simon Gault’s beef stock concentrate works great
  • 2 tbsp Worcestershire sauce
  • ½ tsp wholegrain mustard
  • 300ml cream
  • 200g sweet-stem broccoli, blanched for 2-3 minutes
  • 125g sour cream
  • Parmesan and cracked pepper to serve

1 Heat the oil in a frying pan and sear the beef strips for 3-4 minutes until browned, but still medium rare. Remove from the pan and set aside. Add onion, garlic and mushrooms to the pan and saute for 2-3 minutes until coloured and fragrant. Remove and add to the beef.

2 Meanwhile, cook penne for 10-12 minutes in boiling salted water until al dente and drain. Add the stock, Worcestershire, mustard and cream to the pan and bring to a simmer. If the sauce gets too thick, add a little more cream or water. Add meat, onions, penne and broccoli shoots and toss together to heat through and coat with sauce. Check seasoning and serve in bowls with a dollop of sour cream, and flavour with parmesan and pepper.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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