Beef Stroganoff Pasta with Mingle

Serves 4 | Ready in 30 minutes

Some dishes just feel like a hug. Beef Stroganoff is one of them, creamy, savoury, deeply satisfying, and the kind of thing that makes everyone at the table a little happier. The good news is it doesn’t need to be a project. With Mingle Stroganoff Seasoning doing the heavy flavour lifting, this is a midweek dinner that tastes like you tried much harder than you did.

Mingle Seasonings are made without artificial colours, flavours, or preservatives, just real ingredients blended to make cooking genuinely easier. Find them in store or online at WholeLife Pharmacy & Healthfoods.

Ingredients

• 2 tbsp Mingle Stroganoff Seasoning
• 500g scotch fillet or rump steak
• 2 tbsp olive oil, divided
• 1 onion, sliced
• 250g mushrooms, sliced
• 2 tbsp flour
• 2 cups beef stock
• 1 tbsp Dijon mustard
• 2/3 cup sour cream
• 250g pasta or egg noodles of choice
• Fresh chives, to serve (optional)

Method

1. Slice steak into thin strips. Season lightly with salt and pepper.
2. Heat oil in a large pan over high heat. Add beef in a single layer and sear for 1–2 minutes, tossing occasionally, until browned but still pink inside. Remove and set aside.
3. Reduce heat to medium. Add onion and cook for 2–3 minutes until softened. Add mushrooms and cook until golden, scraping up any browned bits from the pan.
4. Sprinkle in the Mingle Stroganoff Seasoning and flour, stirring for 1 minute.
5. Gradually pour in beef stock, stirring to combine. Add Dijon mustard and sour cream, stirring until smooth.
6. Simmer for 3–5 minutes until the sauce thickens. Meanwhile, cook pasta or egg noodles in salted boiling water according to packet instructions. Drain.
7. Return the beef to the pan along with any resting juices. Simmer for 1 minute, then remove from heat.
8. Serve over pasta or egg noodles, topped with fresh chives.

Leftovers keep well in the fridge for a couple of days, enjoy!