Beef and sweet stem broccoli penne
Similar to the classic stroganoff, but with a modern twist. I have used sweet-stem broccoli with its tender shoots, but go for regular broccoli if unavailable.
|1 Tbsp||Olive oil|
|400 g||Beef sirloin, or tender steak, thinly sliced|
|1||Onion, halved and sliced|
|100 g||Button mushrooms, sliced|
|250 g||Penne pasta, up to 300g, or similar|
|2 Tbsp||Worcestershire sauce|
|1½ Tbsp||Stock, paste, beef stock concentrate works great|
|½ tsp||Wholegrain mustard|
|125 g||Sour cream|
|200 g||Broccoli, sweet-stem, blanched for 2-3 minutes|
|1 to serve||Parmesan cheese|
|1 to serve||Cracked pepper|
- Heat the oil in a frying pan and sear the beef strips for 3-4 minutes until browned, but still medium rare.
- Remove from the pan and set aside.
- Add onion, garlic and mushrooms to the pan and saute for 2-3 minutes until coloured and fragrant.
- Remove and add to the beef.
- Meanwhile, cook penne for 10-12 minutes in boiling salted water until al dente and drain.
- Add the stock, Worcestershire, mustard and cream to the pan and bring to a simmer. If the sauce gets too thick, add a little more cream or water.
- Add meat, onions, penne and broccoli shoots and toss together to heat through and coat with sauce.
- Check seasoning and serve in bowls with a dollop of sour cream, and flavour with parmesan and pepper.
Tip: I like to cook things in batches, such as the beef, then put to one side while doing the next bit – this way you are sure to get tender meat and crunchy greens, instead of stew!