Stroganoff  Pasta Bake

Servings :

Total Time:

6 servings

30 minutes

Ingredients

Pasta Onions Mushrooms Porcini powder Beef stock Worcestershire sauce Dijon Mustard A little cornflour (cornstarch) diluted in water Leftover roast beef trimmed of fat or ground beef Grated parmesan Flat leaf parsley

Step 1

Spray a large deep pan (I used my favourite Chef’s pan) with olive oil spray. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened – about 10 minutes.

Step 2

Add the beef stock and Worcestershire sauce and bring to simmer.

Step 3

Stir in the mustard (I used Dijon you can also use wholegrain).

Step 4

Add the cornflour slurry, stirring to combine.

Step 5

Stir in the quark cheese and reduced fat sour cream for a slimming version (use just regular sour cream if preferred).

Step 6

Add the roast beef (and you can add some of the gravy if you happen to have any) and stir to combine. Have a taste and add salt if needed.

Step 7

Stir in the cooked pasta so that it is coated in the sauce.

Step 8

Preheat the grill (broiler)to medium-high. Transfer to a baking dish (or you can use the pan if it is oven safe). If it looking a little dry you can stir in some of the reserved pasta water or a little beef stock. Sprinkle with the grated Parmesan and add freshly ground pepper.

Step 9

Cook under the grill for about 5 minutes or until golden. Sprinkle with fresh parsley and serve maybe with some steamed greens on the side.

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