Egyptian Pasta Stroganoff
Discover the rich flavors of Egyptian Pasta Stroganoff, a delightful fusion of creamy indulgence and warm, aromatic spices. This recipe elevates traditional stroganoff with a Middle Eastern twist, featuring tender beef or chicken strips, hearty pasta, and a velvety sauce infused with cumin, coriander, paprika, and a hint of cinnamon. Tomato paste and a touch of cream create a perfectly balanced, luscious base, while fresh parsley adds a vibrant finish. Quick to prepare and bursting with unique flavors, this dish is perfect for busy weeknights or an exotic dinner spread. Whether you’re a fan of bold spices or creamy pasta dishes, this recipe delivers an unforgettable culinary experience.
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Recipe Information
Ingredients
- 400 grams pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 300 grams beef strips (or chicken strips)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons cinnamon
- 1 tablespoon tomato paste
- 250 milliliters beef or chicken broth
- 200 milliliters heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat olive oil in a large skillet over medium-high heat. Add the beef or chicken strips and cook until browned on all sides. Remove from the skillet and set aside.
In the same skillet, add the butter. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
Stir in the ground cumin, coriander, paprika, and cinnamon, allowing the spices to toast for 30 seconds to release their aromas.
Add the tomato paste to the skillet, stirring well to combine with the onions and spices. Cook for 1 minute.
Pour in the beef or chicken broth and bring to a simmer. Allow the mixture to reduce slightly, about 5 minutes.
Lower the heat and stir in the heavy cream. Simmer gently for another 5 minutes until the sauce thickens slightly.
Return the cooked beef or chicken to the skillet, tossing to coat in the sauce. Add salt and black pepper to taste.
Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, stir in a splash of the reserved pasta water until desired consistency is reached.
Serve immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
