We're really turning on this stroganoff with kangaroo instead of beef. It's almost as if the lean meat was made for the classic Russian dish with its rich and robust flavour. Apart from that little tweak, we've kept things pretty original with earthy mushrooms and a hint of paprika. It's a 30-min win!
Peel and thinly slice eschalot. Thinly slice mushrooms. Chop chives.
Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water. While pasta is cooking, continue with step 3.
Heat the oil in a frypan over high heat. Once hot, add kangaroo and a pinch of salt and pepper, and cook, without stirring, for 2 minutes or until deep golden. Stir once and cook for a further 1 minute or until caramelised. Remove from pan.
Wipe out pan and return to medium-high heat. Add eschalot, mushroom and a pinch of salt and pepper and cook, stirring occasionally, for 2–3 minutes or until softened and golden brown. Add paprika and tomato paste and cook, stirring, for a further 30 seconds or until fragrant.
Add reserved pasta water to pan with mustard and sour cream. Crumble in stock cube and bring to a simmer. Cook for 1–2 minutes or until sauce has thickened. Return kangaroo to pan and cook for 1 minute to heat through. Add baby spinach leaves and stir until just wilted.
Toss salad leaves with your favourite dressing. Divide pasta between plates. Top with stroganoff and sprinkle with chives. Serve with salad on the side.