Creamy Ground Beef Stroganoff Fusilli
with Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
4
Calories
770 /serving
And the award for this week’s most rib-sticking family meal goes to… stroganoff! There’s something about this combo of beef and portobello mushroom in a creamy sauce that goes straight into soothing mode, easing away hunger and any stress from the day.
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Portobello mushroom
- 400g Brussels sprouts
- 15ml Dijon mustard
- 340g Fusilli
- 120ml Heavy cream
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
34 g
Saturated Fat
14 g
Sodium
820 mg
Total Carb
78 g
Sugars
6 g
Protein
40 g
Fibre
7 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a large pot of salted to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Mise en place
- Meanwhile, mince the garlic.
- Finely chop the mushroom.
Start the beef
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef and mushroom; season with the remaining spices and S&P.
- Cook, breaking up the meat, 3 to 4 min., until beginning to brown.
Finish the beef & combine the pasta
- To the pan, add the garlic and mustard. Cook, stirring often, 1 to 2 min., until fragrant.
- Add ½ the reserved cooking water and cook, stirring occasionally, 2 to 3 min., until the beef* is cooked through.
- Add the pasta and cream. Cook, stirring often, 2 to 3 min., until the sauce slightly thickens.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta between your bowls.
- Serve the Brussels sprouts on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
