Home > Recipes > Beef and sweet stem broccoli penne

Beef and sweet stem broccoli penne
( SERVES 4 )

NZ Woman's Weekly

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

Heat the oil in a frying pan and sear the beef strips for 3-4 minutes until browned, but still medium rare.
Remove from the pan and set aside.
Add onion, garlic and mushrooms to the pan and saute for 2-3 minutes until coloured and fragrant.
Remove and add to the beef.
Meanwhile, cook penne for 10-12 minutes in boiling salted water until al dente and drain.
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.
Add meat, onions, penne and broccoli shoots and toss together to heat through and coat with sauce.
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!