10-Min Beef & Mushroom Stroganoff With Fusilli

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Step 1

Boil a full kettle

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat

Step 3

Meanwhile, snip the parsley roughly with scissors, including the stalks

Step 4

Once your pan is very hot, add the beef strips with a pinch of salt and cook for 1 min exactly, to sear the outside, but prevent them from overcooking

Step 5

Tip: it's okay if they're a little pink on the inside, they'll go back in the sauce later!

Step 6

Once done, transfer the beef strips to a plate to rest

Step 7

Reserve the pan

Step 8

Meanwhile, add the quick cook fusilli to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Step 9

Cook the fusilli for just 2 min (it will keep cooking in the sauce later!)

Step 10

Once done, drain the fusilli, reserving a cup of the starchy pasta water

Step 11

Return the pan to a medium heat with a generous drizzle of vegetable oil

Step 12

Once hot, crumble the chestnut mushrooms roughly into the pan

Step 13

Add the smoked paprika and cook for 1 min or until fragrant

Step 14

Meanwhile, dissolve 1/2 [1] beef stock cube in 100ml [180ml] boiled water

Step 15

Add the tomato paste and Dijon mustard and give everything a good mix up – this is your stroganoff stock

Step 16

Add the Chinese rice wine to the pan with the mushrooms and cook for 30 sec

Step 17

Add the stroganoff stock and soft cheese and increase the heat to high

Step 18

Cook for 1 min, stirring until everything's combined

Step 19

Return the rested beef strips to the pan with the drained fusilli and cook for 1 min further – this is your beef & mushroom stroganoff

Step 20

Tip: add a splash of starchy pasta water if your sauce is looking a little dry!

Step 21

Set the beef & mushroom stroganoff in the centre of the table, ready to share

Step 22

Garnish with the snipped parsley, season with a grind of black pepper and let everyone dig in