Don’t get me wrong – I like spag bol. It’s just that yesterday afternoon I caught myself standing at the fridge staring at the packet of beef mince I’d bought for dinner, thinking “gosh I can’t possibly cook spag bol again!”
So off to Google I go.. typing ‘beef mince recipes’ quickly in to the search engine and one of those websites boasting “20 ways with mince” pops up (you know the ones I’m talking about). Scrolling through, I stop at a recipe for ‘mince stroganoff’. And something about it just instantly catches my eye.
I’ve been making beef stroganoff for years as it was always one of mum’s go-to weeknight dinners growing up. So many people I’ve spoken to tend to say that they like the flavour of beef strog but always find the beef strips to be tough.
Now if that’s you – then give this version using the humble beef mince a try. It’s tasty, affordable, no-fuss and easy to throw together; hopefully it’s one that your whole family will enjoy. Serve it up with whatever type of pasta you have floating round in the pantry and as with lots of pasta dishes- I always throw some baby spinach leaves in for good measure.
One can never have too many “ways with mince” in my opinion. Still, it’s pretty hard to beat a good spag bol isn’t it?
beef mince stroganoff
700 grams of beef mince
1 x brown onion, finely diced
2 x garlic cloves, crushed
A good handful of mushrooms, sliced
2 x tablespoons of tomato paste
1 x teaspoon of beef stock powder
1 x cup of water
1 x teaspoon of paprika
A good dash of Worcestershire sauce
1/2 teaspoon of mustard powder (or a teaspoon of Dijon mustard instead)
Salt and freshly cracked pepper
Dash of olive oil
A really good heaped tablespoon of sour cream
Fresh parsley, to serve
Spiral pasta, to serve
Some baby spinach leaves, to serve
- Add a dash of olive oil to a large fry pan and saute the onions and garlic until slightly soft. Add the mince and brown well, stirring with a wooden spoon and seasoning with salt and pepper here.
- Add the mushrooms, tomato paste, beef stock, water, paprika, Worcestershire sauce and mustard powder and bring to the boil. Back off to a slow simmer and let it go for at least 30 minutes* (longer if you’ve got the time), adding a dash more water if it’s catching on the bottom, as you go.
- Remove from the heat and stir through the sour cream.
- Serve with the spiral pasta and baby spinach leaves, sprinkling fresh parsley over the top.
*As with all mince recipes, I always find that they taste better if you let them cook for a while over a low heat.
If you make this dish, I’d love for you to comment below to let me know what you think. x