Name: Beef and mushroom stroganoff
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Cuisine: Beef
Ingredients: 1 butter; 250 g beef strips; 2 flour; 1 onion finely chopped; 1 tsp garlic cloves, crushed; 250 g mushrooms white, sliced; 250 ml stock beef; 250 cream; salt; freshly ground black pepper; 100 g pasta tagliatelle; fresh parsley chooped; fresh parsley to garnish

Recipe Disclaimer

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Ingredients (13)

1	butter
250 g	beef — strips
2	flour
1	onion — finely chopped
1 tsp	garlic — cloves, crushed
250 g	mushrooms — white, sliced
250 ml	stock — beef
250	cream
	salt
	freshly ground black pepper
100 g	pasta — tagliatelle
	fresh parsley — chooped
	fresh parsley — to garnish

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Method:

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 reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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