A super-quick and tasty twist on the classic. You’ll whip up a rich, creamy sauce flavoured with smoked paprika, chestnut mushrooms and Dijon mustard. Speed things along with tender beef strips, and stir quick-cook fusilli through the stroganoff just before serving for a satisfying dinner in a flash!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||3.4 g|
|Protein||12.3 g||41.1 g|
|Salt||0.98 g||3.27 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat
Meanwhile, snip the parsley roughly with scissors, including the stalks
Once your pan is very hot, add the beef strips with a pinch of salt and cook for 1 min exactly, to sear the outside, but prevent them from overcooking
Tip: it's okay if they're a little pink on the inside, they'll go back in the sauce later!
Once done, transfer the beef strips to a plate to rest
Reserve the pan
Meanwhile, add the quick cook fusilli to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the fusilli for just 2 min (it will keep cooking in the sauce later!)
Once done, drain the fusilli, reserving a cup of the starchy pasta water
Return the pan to a medium heat with a generous drizzle of vegetable oil
Once hot, crumble the chestnut mushrooms roughly into the pan
Add the smoked paprika and cook for 1 min or until fragrant
Meanwhile, dissolve 1/2  beef stock cube in 100ml [180ml] boiled water
Add the tomato paste and Dijon mustard and give everything a good mix up – this is your stroganoff stock
Add the Chinese rice wine to the pan with the mushrooms and cook for 30 sec
Add the stroganoff stock and soft cheese and increase the heat to high
Cook for 1 min, stirring until everything's combined
Return the rested beef strips to the pan with the drained fusilli and cook for 1 min further – this is your beef & mushroom stroganoff
Tip: add a splash of starchy pasta water if your sauce is looking a little dry!
Set the beef & mushroom stroganoff in the centre of the table, ready to share
Garnish with the snipped parsley, season with a grind of black pepper and let everyone dig in