Creamy Beef and Mushroom Stroganoff

Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes!

  • 500 g | 1lbs egg Fettuccine (dry weight)
  • 4 tablespoons butter, divided
  • 1 onion, chopped
  • 4 cloves garlic, crushed or minced
  • 1 pound (500 grams) sliced mushrooms
  • 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
  • 2 teaspoons dijon mustard
  • 1 teaspoon paprika, (smoky or mild)
  • 1/3 cup dry white wine, (or more if you like it stronger)
  • 2 cups beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup light sour cream at room temperature, (or reduced fat cooking cream)
  • Freshly chopped parsley to garnish
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Creamy Beef and Mushroom Stroganoff

  1. Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
  2. While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done. 
  3. ......
  4. ..........

You can get the complete recipes here!!!

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