NZ Beef & Mushroom Stroganoff

Bring a large saucepan of salted water to the boil. Cook the fettuccine in the boiling water until ‘al dente’, 9 minutes. Drain and return to the pan with the butter.

In a medium bowl, toss the beef strips with 1/2 the paprika and season with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

In the same frying pan, heat a drizzle of olive oil over a medium-high heat. Add the mushrooms and cook until browned before adding the onion with a dash of red wine vinegar and cooking until softened, 8-10 minutes.

Add the beef-style stock powder to the pan with the water, mustard, 1/2 the paprika and long-life cream. Stir to combine before adding the beef back to the pan.