Beef stroganoff with pappardelle

Serves 46

Time to make 3 hours

This recipe comes from my talented mumma, Nikki. It takes me straight back to our family home, where we ate the most incredible homecooked meals every night. Mum and Dad put every inch of their souls into making that house feel like home. This stroganoff was a staple — it’s hearty, warming and makes the best comfort meal in winter.

2 Tbsp olive oil

250g rindless shoulder bacon, cut

into 5cm strips

500g beef strips sea salt and freshly ground black

pepper to taste

2 onions, cut into wedges

250g brown button mushrooms, halved 5 cloves garlic, roughly chopped

1 tsp smoked paprika

400g can tomato soup concentrate 400g can chopped tomatoes

1 Tbsp Worcestershire sauce

1⁄4 cup sour cream

250g pappardelle

2 Tbsp finely chopped parsley

and/or chives

Method

Heat half the oil in a large frying pan over high heat. Add the bacon and cook until browned. Transfer the bacon to a 3litre slow cooker and reserve the pan. If using an oven, transfer the bacon to a large ovenproof dish and set aside, then preheat the oven to 160degC.

Season the beef strips. In 2 batches, add the beef to the pan and brown over high heat. Transfer to the slow cooker or oven dish.

Heat the remaining tablespoon of oil in the same pan over mediumhigh heat. Add the onion and mushrooms and cook, stirring, for 5 minutes. Add the garlic and paprika and cook for another minute. Transfer to the slow cooker or oven dish.

Pour the tomato soup, tomatoes and Worcestershire sauce over the beef mixture and stir to combine. Cover and cook on medium in the slow cooker or in the oven for 23 hours, or until the beef is very tender.

When it’s nearly time to serve the stroganoff, cook the pappardelle according to the packet instructions.

Stir the sour cream into the stroganoff and season to taste.

Serve with the pappardelle, and sprinkle with parsley or chives