Creamy Beef and Mushroom Stroganoff

Ingredients

500 g egg Fettuccine

4 tablespoons butter, divided

1 onion, chopped

4 cloves garlic, crushed or minced

500 grams sliced mushrooms

700 grams lean beef fillet steaks, seasoned with salt and pepper

2 teaspoons dijon mustard

1 teaspoon paprika, (smoky or mild)

2 cups beef broth (or stock)

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

Preparation

Boil the pasta in a large pot of boiling salted water.

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.

Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes).

Add the beef broth and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).

Add flour and Worcestershire sauce to the beef broth until smooth . Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.

Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).

Add the pasta or noodles into the pan and garnish with parsley.

Lara KH.