Beef and sweet stem broccoli penne
( SERVES 4 )

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!
https://www.eatwell.co.nz/recipe/9836/Beef-and-sweet-stem-broccoli-penne/
Comments
Join the conversation