the Breville Test Kitchen

Beef Stroganoff Pasta Helper

Name: Beef Stroganoff Pasta Helper
Cook time: 600 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 tbsp (30 g) unsalted butter; 1 small yellow onion - finely chopped; 225 g ground beef; 120 g baby bella mushrooms - sliced; 1 tsp paprika; ¾ tsp kosher salt - divided; ¼ cup (60 ml) white wine; 1¼ cups (300 ml) beef stock; ¼ cup (60 ml) heavy cream; 125 g pasta shells; ¼ cup (60 g) sour cream; 25 g cornichons - sliced, plus extra to serve; 2 tbsp chopped dill - plus extra to serve; Freshly ground black pepper - to season

Baking this classic comfort food in a Dutch oven, means there’s only one pot and it’s an easy clean up. Like it’s Hamburger Helper forefather, it includes ground beef and tender pasta, but with the stroganoff addition of sliced mushrooms and a rich creamy gravy.

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35 mins total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 tbsp (30 g) unsalted butter
1 small yellow onion
finely chopped
225 g ground beef
120 g baby bella mushrooms
sliced
1 tsp paprika
¾ tsp kosher salt
divided
¼ cup (60 ml) white wine
1¼ cups (300 ml) beef stock
¼ cup (60 ml) heavy cream
125 g pasta shells
¼ cup (60 g) sour cream
25 g cornichons
sliced, plus extra to serve
2 tbsp chopped dill
plus extra to serve
Freshly ground black pepper
to season

Instructions

1
Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 190°C, for 24 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Melt the butter in a 24cm (2.3 liter) Dutch oven over high heat. When foaming, reduce the heat to medium and add the onion. Cook, stirring for 3 minutes, or until soft. Increase the heat to high and add the beef. Cook, stirring for 4 minutes, breaking up the meat, until browned.
3
Add the mushrooms and cook for 2 minutes, then add the paprika and ½ teaspoon of the salt and stir. Add the wine scraping the base to deglaze the pot.
4
Add the stock and cream and bring to a boil. Stir in the pasta and cover.
5
Once preheated, place the pot in the oven and cook for 24 minutes. Halfway through cooking, carefully remove the lid, stir the pasta, cover and continue cooking.
6
The pasta should be al dente and the sauce slightly reduced. If not, cook it a little longer.
7
Remove the pot from the oven and carefully remove the lid. Add the sour cream, cornichons, dill, remaining ¼ teaspoon salt and pepper and stir to combine.
8
Divide among bowls, top with cornichons, dill and pepper and serve.