Beef stroganoff with
mushrooms
·
400g frying beef or beef
steak, cut into thin strips
·
1 large onion, chopped
·
1 red pepper, chopped
·
2 cups soured cream mixed with one tablespoon of mustard.
·
1 tablespoon paprika
·
1 cup beef stock optional
·
Worcestershire sauce
·
2 or 3 cloves garlic, crushed
·
2 cups sliced mushrooms
·
1 pinch of cayenne pepper (optional)
·
cooked spinach tagliatelle (or pasta of your choice)
· 3 tbsp butter, 3 tbsp olive oil, for frying
·
salt and pepper to taste
Method
Prep:20min › Cook:20min › Ready in:40min
- In a bit of olive oil, slowly fry the chopped onion and garlic cloves over a low-medium heat until the onions start to soften up. Add the mushrooms and fry for 5-7 minutes.
- Heat a separate pan add 2 - 3 tbsp of butter and 2 tbsp of olive oil throw in strips of beef , fry in batches for 2 minutes. Do not overcook as this can make beef chewy.
- Reduce
temperature and add the chopped pepper, a few good splashes of
Worcestershire Sauce, 1 heaped tablespoon paprika, about half a teaspoon
of ground black pepper and a pinch of cayenne pepper if you like it a bit
spicier. Continue to fry for about another minute.
- Add
the soured cream and the fried mushrooms and onions and simmer for at least 10 minutes (or
longer if the pasta is still cooking).
- Add a pinch of salt to taste if required.
- If
you are using dried pasta it's a good idea to put the water on to boil at
this point - follow the pasta cooking times on the packet as times may
vary.
- Serve
the stroganoff over the pasta. Add grated cheese and serve with crusty
bread, if desired.
For
the pasta
Use around 80g per person for dried pasta or
125g per person if using fresh. I often use fusilli or penne instead of
tagliatelle.