BEEF STROGANOFF PASTA BAKE

• Finely chopped continental parsley, to serve

2 Method Steps

5m prep 20m cook almost tender.

4 servings 523 calories

• 1 small iceberg lettuce, shredded

• 1 carrot, peeled, cut into long thin strips

• 1 green shallot, thinly sliced

Ingredients

Step 1

• 300g Spirals dried pasta

• 1 tbsp plain four

• 500g beef stir-fry strips

• 1 1/2 tbsp olive oil

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

• 1 brown onion, halved, thinly sliced

• 150g cup mushrooms, sliced

• 2 garlic cloves, crushed

Step 2

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

• 1 tsp sweet paprika, plus extra large pinch, to serve

• 1 tbsp tomato paste

• 1 beef stock cube, crumbled

• 1 1/2 tbsp Worcestershire sauce

• 65ml Sour Cream, plus extra 2 tbsp, to serve

• 55g (½ cup) Shredded Cheese

Method

1. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 250ml (1 cup) pasta water.

2. Meanwhile, toss four and beef in a bowl. Season with salt fakes and freshly ground black pepper. Heat 2 tsp oil in a large, deep frying pan over high heat. Add beef and cook, stirring occasionally, for 3-4 minutes or until browned. Transfer to a plate.

3. Reduce heat to medium-high. Heat remaining oil in the same pan. Cook onion and mushrooms, stirring, for 3-4 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute or until aromatic. Add tomato paste and stir to combine. Add stock cube, Worcestershire sauce and reserved pasta water, then bring to a simmer. Add beef, sour cream and pasta, then stir until just heated through. Season. Transfer to a greased 2-litre baking dish.

4. Preheat an oven grill to high. Sprinkle pasta mixture with cheese and grill for 2-3 minutes or until cheese is golden and bubbling. Serve pasta bake dolloped with extra sour cream and sprinkled with extra paprika and freshly ground black pepper.

• Fried shallots, to serve

• Thinly sliced long fresh red chilli, to serve

• Lime wedges, to serve

Method

1. Cook the noodles in a large saucepan of boiling water following packet directions. Drain.

2. Heat the sesame oil in a wok or large frying pan over high heat. Add the mince and garlic. Stir-fry, using a wooden spoon to break up any lumps, for 4 minutes or until browned. Meanwhile, combine the soy sauce, oyster sauce and 1 tbs water in a bowl. Add the soy mixture to the mince and bring to a simmer. Cook, stirring regularly, for 2 minutes or until thickened slightly. Season with pepper.

3. RDivide the lettuce around the edge of the serving bowls. Place the noodles in the centre of each bowl and top with pork mixture and carrot. Sprinkle with green shallot. Top with the fried shallot and chilli and serve with lime wedges.

Max Crus is a Clarence Valley-based wine writer and Grape Expectations is now in its 27th year of publication. Find out more about Max or sign up for his weekly reviews and musings by visiting maxcrus.com.au

Grape Expectations by Max Crus

Max Crus

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