Creamy Beef Stroganoff with Curly Fettuccine, Mushrooms and Parsley

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 350ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 500ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 250ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 250ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 250ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy

Thinly slice mushrooms. Finely dice carrot and onion. Chop garlic and parsley.

Bring a large pot of salted water to the boil. Add the curly fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.

Heat a pan with a little oil over medium-high heat. Add the onion, carrot, and garlic, and cook for 4–5 minutes until softened. Add the mince and cook until browned. Add the mushrooms and half of the parsley, cook for another 3–4 minutes.

Add plain flour and paprika to the pan and stir to combine. Pour in the beef stock mix and 250ml of water, stirring well. Cook for a further 5 minutes, then stir through the sour cream.

Divide the cooked pasta between serving bowls. Spoon the mince stroganoff generously over the top along with the remaining parsley. Enjoy