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 

1. 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. 
2. 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. 
3. 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.
4. 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).
5. Add a pinch of salt to taste if required. 
6. 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.
7. 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.