Beef Strog

Wopi's Recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the vegetable oil in a large, deep frying pan or pot over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until it's browned all over. Drain any excess fat.

Step 2

Add the chopped onion to the pan with the mince and cook for about 5-7 minutes, or until the onion is softened and translucent.

Step 3

In a separate bowl, whisk the Maggi Mushroom Soup dry soup mix with 500 ml of boiling water until smooth.

Step 4

Pour the soup mixture into the pan with the mince and onion. Stir well, bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for 10-15 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Step 5

While the stroganoff is simmering, cook the fettuccine pasta according to the packet instructions in a large pot of salted boiling water until al dente. Drain well.

Step 6

Remove the stroganoff from the heat. Stir in the sour cream until it's fully incorporated and the sauce is creamy. Do not boil the stroganoff after adding the sour cream, as it can curdle.

Step 7

Season the stroganoff with salt and freshly ground black pepper to taste.

Step 8

Serve the minced beef stroganoff immediately over the hot, drained fettuccine pasta.