A creamy, filling, and warming meal for the family. 


  • 2 tbs olive oil

  • 700g Australian beef stir-fry, Heart Smart

  • 175g bacon short cut rindless, cut into thick batons

  • 1 large red onion, thinly sliced

  • 350g mixed mushrooms, sliced

  • 2 tbsp worcestershire sauce

  • 250g sour cream

  • 1 cup fresh continental parsley leaves, coarsely chopped

  • Pepper for seasoning

  • Salt for seasoning

  • 375g dried penne pasta


  • 1.

    Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook beef, in two batches, until browned. Transfer to a plate.

  • 2.

    Add remaining oil, bacon and onion to same pan. Cook, stirring for 5 minutes or until onion is soft. Add mushrooms. Cook stirring, until tender. Return beef to pan with worcestershire sauce. Bring to boil, simmer 1 minute. Remove from heat, stir in sour cream and parsley until combined. Season.

  • 3.

    Meanwhile, cook pasta in a large saucepan of boiling salted water until tender, drain.

  • 4.

    Serve stroganoff over pasta.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 984kj
  • Fat Total 46g
  • Saturated Fat 17g
  • Protein 60g
  • Carbohydrate 81g
  • Sugar 9g
  • Sodium 1233mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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