Creamy Beef and Mushroom Stroganoff
Ingredients for Creamy Beef and Mushroom Stroganoff
| Ingredient | Quantity | How |
|---|---|---|
| Egg Fettuccine | 500 g | dry weight |
| Butter | 4 tbsp | divided |
| Onion | 1 | chopped |
| Garlic | 4 cloves | crushed or minced |
| Mushrooms | 500 g | sliced |
| Beef fillet steaks | 700 g | cubed into 3.8 cm pieces |
| Dijon mustard | 2 tsp | |
| Paprika | 1 tsp | smoky or mild |
| Dry white wine | 80 ml | |
| Beef broth or stock | 2 cups | |
| Flour | 2 tbsp | |
| Worcestershire sauce | 1 tbsp | |
| Light sour cream | 1 cup | at room temperature |
| Parsley | to garnish | freshly chopped |
Method for Creamy Beef and Mushroom Stroganoff
Step 1
Boil the 500 g egg Fettuccine in salted water until al dente. Drain and set aside.
Step 2
Melt 2 tbsp butter in a large non-stick frying pan over medium heat. Sear the 700 g beef fillet steaks in batches until browned. Transfer to a separate plate.
Step 3
Melt the remaining 2 tbsp butter in the pan. Add the chopped onion and sauté until transparent. Add 4 cloves crushed or minced garlic and fry until fragrant.
Step 4
Add 500 g sliced mushrooms and cook until tender. Stir in 2 tsp Dijon mustard and 1 tsp paprika.
Step 5
Pour in 80 ml dry white wine, stirring to deglaze the pan. Reduce to half the amount.
Step 6
In a small jug, whisk together 2 cups beef broth or stock, 2 tbsp flour, and 1 tbsp Worcestershire sauce. Pour into the pan and simmer until the sauce thickens.
Step 7
Return the beef and any accumulated juices to the pan. Season with salt and pepper. Lower heat and mix in 1 cup light sour cream. Heat until hot.
Step 8
Combine with the cooked pasta and garnish with freshly chopped parsley.