Beef Stroganoff with Buttered Pasta

Some people have just one recipe in their back pocket, they know it off by heart and if they need to impress someone, maybe to show a girl they know their way through a kitchen and they’re worth keeping around a while or say to their future parents-in-law that yes they are in fact an amazing cook on top of being the girl their son picked above all the rest.

Yes, there are many people like that.

I too am one of those people.

You may sit back and say, what? You have a blog, you post recipes often, you love the kitchen and mixing, slicing and baking food!

And yes, you are right, but most nights I come home and cook eggs on bread (mostly poached or dipping egg (you know a five year old’s dream dinner and mine too it seems). After being out of the house twelve hours a day, cooking a fancy dinner is not something I have energy for, nor something I usually crave.

This dinner though, came to be one I learned to whip up when my dad would visit and this would only satisfy his hunger and it’s a meal I’ve made for many people. It’s a meal I make to impress people, but more then that it’s a meal I make to satisfy people’s hunger pangs.

If you have a go to meal, feel free to share what it is in the comments, I’d love to hear it.

Note: Images were updated in early 2019.

Beef Stroganoff with Buttered Pasta
Adapted from Simply Bill by Bill Granger
Serves 4

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

Directions:
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.

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.

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 then add in the pasta. Cook for approximately 7-10 minutes (varies according to whether using fresh or dry pasta) until al dente.

Lower the temperature down to low 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.

Beef Stroganoff with Buttered Pasta

Beef Stroganoff with Buttered Pasta

Ingredients

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

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.

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.

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 then add in the pasta. Cook for approximately 7-10 minutes (varies according to whether using fresh or dry pasta) until al dente.

Lower the temperature down to low 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

https://roamingtaste.com/dinner-to-impress/

 

2 comments
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  • I love the big, thick pieces of red onion in this dish. I will eat slices of red onion raw; I can’t get enough. This pasta looks like the perfect thing to chow down on during a cold winter day!ReplyCancel

    • Sydney, I’m so the same. I love onion, particularly red onion, and like to eat it raw too. And yes, this dinner is filling and hearty, perfect to warm when there’s colder weather out.ReplyCancel

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