NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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