the Sage Test Kitchen
Beef Stroganoff Pasta Helper
Baking this classic American comfort food in a Dutch oven, means there’s only one pot and it’s an easy clean up. Like it’s Hamburger Helper forefather, it includes beef mince and tender pasta, but with the stroganoff addition of sliced mushrooms and a rich creamy gravy.
35 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
45 g unsalted butter
1 brown onionfinely chopped
450 g beef mince
225 g brown mushroomssliced
2 tsp paprika
1½ tsp coarse saltdivided
125 ml white wine
500 ml beef stock
125 ml whipping cream
250 g pasta shells
120 g sour cream
50 g cornichonssliced, plus extra to serve
3 tbsp chopped dillplus extra to serve
Freshly ground black pepperto season
Instructions
- 1Insert the wire rack into position 8. Set the oven to Bake, Convection, 190°C, for 24 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 2Melt the butter in a 26cm (5.3 liter) Dutch oven over high heat. When foaming, reduce the heat to medium and add the onion. Cook, stirring for 3 minutes, or until soft. Increase the heat to high and add the beef. Cook, stirring for 4 minutes, breaking up the meat, until browned.
- 3Add the mushrooms and cook for 2 minutes, then add the paprika and 1 teaspoon of the salt and stir. Add the wine, scraping the base to deglaze the pot.
- 4Add the stock and cream and bring to a boil. Stir in the pasta and cover.
- 5Once preheated, place the pot in the oven and cook for 24 minutes. When the Rotate Remind signals, carefully remove the lid, stir the pasta, cover and continue cooking.
- 6The pasta should be al dente and the sauce slightly reduced. If not, cook it a little longer.
- 7Remove the pot from the oven and carefully remove the lid. Add the sour cream, cornichons, dill, remaining ½ teaspoon salt and pepper and stir to combine.
- 8Divide among bowls, top with cornichons, dill and pepper and serve.
