Pasta with Beef Stroganoff
Serves 4
20 minutes on medium heat.
1 pack of fettuccini (or other type of pasta)
1.5 litres of boiling water,
1 teaspoon of salt,
1 tablespoon olive oil,
For the stroganoff:
2 tablespoons of butter,
1 medium-sized onion,
250g fillet steak
200g canned mushrooms,
100g gherkins
1 dessert spoon of mustard,
240ml meat stock (made with 1 meat stock cube),
1 teaspoon of salt,
1 teaspoon black pepper,
240ml cream,
3 tablespoons Worcester sauce.
Tips: To avoid the mixture curdling, take care not to over boil the stroganoff after adding cream.
Eat hot when fresh and avoid reheating.
To make sure the pasta mixes thoroughly with the sauce, do not rinse with cold water after draining.
You can prepare the recipe using any pasta type you like.
Place 1 pack of fettuccini pasta into 1.5 litres of boiling water, add 1 teaspoon of salt and cook for 8-10 minutes. Drain the pasta when cooked.
Cut 250g of fillet steak into long, thin strips. Quarter 1 medium onion and chop into thin slices. Slice the canned mushrooms into thin slices. Slice the gherkins into long thin strips. Melt 2 tablespoons of butter in a wide flat bottom pan.
Drain the boiled pasta. Add the chopped, onion to the melted butter and sauté until golden brown. Then add the meat to the onions and cooked until browned.
Cook the following ingredients for 2 minutes in the order listed: mustard, mushrooms and then gherkins. Lastly, add the 3 tablespoons of Worcester sauce, the meat stock, 1 teaspoon salt, 1 teaspoon black pepper and the 240g of cream.
Dress the cooked pasta with 1 tablespoon olive oil and place on a serving plate. Cover with the stroganoff you prepared earlier and serve hot.
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