Description

Popular Beef Stroganoff has a solid partner with buttered pasta in this recipe where you'll stop wondering which works better with this creamy easy mushroom mustard sauce.

Ingredients

800 grams / 1.7 pounds (with as little fat as possible), sliced into thin strips (or premium beef stir fry strips)
1 large red onion, sliced into half moons
2 garlic cloves, finely chopped
2 cups mushrooms, sliced (I use button and portobello mushrooms)
3 tablespoons tomato paste
60 grams / 1/4 cup Dijon mustard
200 milliliters / 1 cup - 2 tablespoons pouring cream
500 grams / 1.1 pounds fettuccine
30 grams / 2 tablespoons butter

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Instructions

Place a frying pan on medium heat with a little olive oil just scattering the base.
Add in the steaks and ensure enough space to cook.
Cook both sides for approximately 2 minutes then place on a plate. Repeat with the remaining steak until complete.
Meanwhile, fill a large saucepan 2/3's with water, add a tablespoon olive oil and a dash of salt. Place on high heat until boiling.
Place the onion and garlic in the same frying pan as used to cook the steak. Add in a little oil and season, cook until soft, approximately 2 minutes. Add in the mushroom's and stir to combine.
Add your pasta to the boiling water and cook for approximately 7-10 minutes (varies according to whether using fresh or dry pasta) until al dente.
Lower the temperature down to low on your vegetables and add in the tomato puree, dijon mustard and stir through. Pour in the cream and season further as needed, stir to combine well.
Allow to simmer for approximately 2 minutes before adding in the cooked steak strips.
Stir through the sauce and simmer for a further 2 minutes or until the cream has thickened.
Once the pasta has cooked, drain and stir the butter through to ensure the pasta doesn't stick.
Serve the pasta and scoop the sauce with the mushrooms, onion and steak over the top.
Serve immediately.

Notes

Homemade pasta: You might note the pasta on the serving plates is somewhat different from the pasta in the preparation image and this is due to this recipe being a remake for better images, which also coincided with a real addiction to making my own pasta from this recipe.

Vegetarian version: You could easily double the mushrooms in this dish and make Vegetarian Stroganoff instead.

Adapted from Simply Bill by Bill Granger

Nutrition

Calories: 892 calories per serve

Keywords: pasta, beef pasta