Beef Stroganoff

One of very favorite recipes is beef stroganoff!

Every time I prepare it, I change the side. Once it was rice infused with butter, another time basmati rice or brown rice! It’s so versatile !

This time, I was planning to prepare it with large egg noodles but I didn’t have any so, Fettuccine it is! 
It’s easy to do. You just need to have good quality meat and fresh mushrooms and you are good to go! 

Ingredients:

Serving: 4 – 6 persons

Prep time : 15 mins

Cooking time : 35 mins

Total time : 50 mins

• 300 g flank steak stripes
• 400 g fresh mushroom sliced
• 500 ml fresh cooking cream*
• 2 tsp dijon mustard
• 1 tsp dijon mustard with seeds
• 2 large onions thinly sliced
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 2 TBsp cornstarch
• 1 TBsp worcestershire sauce
• 50 g butter
• 1/2 cup chopped parsley
• 1 fresh thyme sprig
• 1 fresh rosemary sprig**
• 3 cups dry egg noodles or fettutcine pasta

Instructions:

1. Start by cooking pasta for 7 mins in boiling water. Keep aside and save a cup of the boiling water.
2. In a pot melt 25 g butter with thyme and rosemary.
3. Add the beef and cook until beautifully well done for about 6- 8 mins on high heat.
4. Remove beef stripes, add the rest of the butter with more thyme and rosemary and cook onions for 3 mins
5. Add sliced mushrooms and continue cooking for 3 – 4 mins.
6. Add the beef again and mix everything for another 2 mins. Then remove and set aside.
7. Mix pasta boiling water with mustard, cornstarch, worcestershire sauce.
8. Deglaze the pot with 1 tsp vinegar and add the cornstarch mustard mix on low heat.
9. The sauce will thicken , add back the beef mushroom and onions and mix.
10. Add the cooking cream and mix well on medium heat.
11. Add salt and black pepper and mix.
12. You can serve it mixed with the pasta like I did or each alone.
13. Sprinkle the parsley and mix well.

Notes

*You can use less cooking cream and add 2 TBsp sour cream

**If you don’t have fresh thyme and rosemary you can use 2 tsp from each dried.