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.