Quick Chicken Alfredo Pasta
Creamy chicken Alfredo pasta with garlic, Parmesan and fettuccine—an easy family dinner ready in about 20 minutes.
Quick Steak & Mushroom Stroganoff
This quick steak and mushroom stroganoff is rich, comforting, and weeknight-friendly. Thin steak strips and mushrooms cook in minutes, then finish in a silky sour-cream sauce with paprika and mustard.
Serve over buttered noodles, rice, or mash for a satisfying meal that feels classic without the long cooking time.
Method
15m20m35m
- Heat olive oil (and butter if using) in a large pan over high heat.
- Sear steak strips in batches for 1–2 minutes until browned; set aside.
- In the same pan, cook onion and mushrooms until softened and lightly golden.
- Add garlic, paprika, and mustard; cook for 30 seconds.
- Pour in hot beef stock and simmer 4–5 minutes to reduce slightly.
- Lower heat and stir in sour cream until smooth.
- Return steak (and resting juices) to the pan and warm through for 1–2 minutes.
- Season with salt and black pepper, finish with parsley, and serve over noodles, rice, or mash.
Ingredients
- 1 tsp Smoked Paprika
- 2 cloves Garlic minced
- 450 g Steak sirloin or rump, thinly sliced
- 1 medium Onion finely chopped
- 1 tbsp Olive Oil
- 15 g Butter optional
- 250 ml Beef Stock hot
- 1 tbsp Parsley chopped, to finish
- 1 tsp Dijon Mustard
- 250 g Mushrooms sliced
- 150 g Sour Cream room temperature
- Salt, to taste
- Black Pepper, to taste
- Egg Noodles or rice/mash, to serve
Notes
Cook steak quickly over high heat to keep it tender.
Lower heat before adding sour cream to prevent splitting.
Slice steak thinly against the grain for best texture.
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