Method
- Bring a large saucepan of water to the boil. Cook the fusilli, following packet instructions, until al dente. Drain.
- Put the stock cube in a heatproof jug with 1½ cups (375ml) boiling water and stir until dissolved.
- Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over high heat. Cook the beef, turning occasionally, for 3 minutes or until browned. Transfer to a plate and set aside.
- Add a splash of the stock to deglaze the pan. Add the onion, garlic, mushrooms and cook, stirring occasionally, for 3 minutes or until softened.
- Add the tomato paste, Worcestershire sauce, mustard, paprika, reserved beef and remaining stock. Stir to combine. Bring to the boil, then reduce heat to medium and simmer for 3 minutes or until the sauce has slightly thickened. Lightly season with salt and pepper.
- Remove the pan from the heat and set aside for 5 minutes to slightly cool. Once the beef mixture has slightly cooled, stir through the yoghurt until combined.
- Place the fusilli on a large serving plate and pour the stroganoff over the top. Serve.
Serving tip
Sprinkle with fresh parsley to serve.
Variations
Use chicken breast instead of beef. Substitute the pasta for rice if preferred.
Cooking tips
The 5 minutes for cooling the meat mixture is essential before you add the yoghurt to ensure the sauce doesn’t split.
Money-saving tips
Use lean beef strips instead of rump steak.
Storage tip
TO REFRIGERATE: Store stroganoff in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store stroganoff, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tips
Add capsicum and baby spinach to the stroganoff for added nutrients, or serve with steamed broccoli or sauteed broccolini on the side.
Swap fusilli pasta for wholemeal spirals or pulse pasta spirals for a fibre boost.
