Recipe for Beef and Mushroom Stroganoff with tagliatelle pasta
1 tbsp butter
250g beef strips (you can use pre-cut strips or cut your own)
2 tbsp flour
1 large onion, finely chopped
1 tsp crushed garlic
250g white mushrooms, sliced
250ml beef stock
small handful fresh parsley, chopped
extra parsley for garnishing
Melt the butter in a deep saucepan. Add the beef strips and flour and cook for a few minutes to brown the beef. Remove from the pan and set aside.
Drizzle some olive oil in the same pan and fry the onion gently over a low heat for about 5 minutes to soften. Add the garlic and mushrooms and cook gently for 10 minutes until the mushrooms have softened and are golden.
Add the beef stock and cream and season with salt and pepper. Leave to simmer for 15 minutes until the sauce has thickened.
While the sauce is simmering cook the tagliatelle as per the packet instructions.
Stir the beef and parsley into the sauce. Check the seasoning, then remove from the heat. Pile the cooked tagliatelle onto heated plates and spoon the beef on top. Top with fresh parsley and serve immediately.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate