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Home > Recipes > Beef and sweet stem broccoli penne

Beef and sweet stem broccoli penne
( SERVES 4 )

Jo Wilcox

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 5.0 / 5 FROM 1

Beef and sweet stem broccoli penne

5.0 / 5 FROM 1

Similar to the classic stroganoff, but with a modern twist. I have used sweet-stem broccoli with its tender shoots, but go for regular broccoli if unavailable.

Ingredients

1 Tbsp Olive oil
400 g Beef sirloin, or tender steak, thinly sliced
2 cloves Garlic
1 Onion, halved and sliced
100 g Button mushrooms, sliced
250 g Penne pasta, up to 300g, or similar
2 Tbsp Worcestershire sauce
1½ Tbsp Stock, paste, beef stock concentrate works great
½ tsp Wholegrain mustard
300 ml Cream
125 g Sour cream
200 g Broccoli, sweet-stem, blanched for 2-3 minutes
1 to serve Parmesan cheese
1 to serve Cracked pepper

Directions

  1. Heat the oil in a frying pan and sear the beef strips for 3-4 minutes until browned, but still medium rare. 
  2. Remove from the pan and set aside. 
  3. Add onion, garlic and mushrooms to the pan and saute for 2-3 minutes until coloured and fragrant. 
  4. Remove and add to the beef.
  5. Meanwhile, cook penne for 10-12 minutes in boiling salted water until al dente and drain. 
  6. Add the stock, Worcestershire, mustard and cream to the pan and bring to a simmer. If the sauce gets too thick, add a little more cream or water. 
  7. Add meat, onions, penne and broccoli shoots and toss together to heat through and coat with sauce. 
  8. Check seasoning and serve in bowls with a dollop of sour cream, and flavour with parmesan and pepper.

Tip: I like to cook things in batches, such as the beef, then put to one side while doing the next bit – this way you are sure to get tender meat and crunchy greens, instead of stew!

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https://www.eatwell.co.nz/recipe/9836/Beef-and-sweet-stem-broccoli-penne/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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