Beef and Mushroom Stroganoff served with Pasta

Main course

This recipe is special to me because it was one of my mother’s quick meals regularly made for family dinners.

Serving size

2-4

Difficulty

Easy

Ingredients

— 100g pasta (of your choice) — 125g butter — 20ml fresh cream — 2 cloves garlic, finely chopped — ½ cup shallots, finely chopped — 1 medium onion, finely chopped — ¼ cup fresh parsley, finely chopped — 150g rump steak, finely sliced — 100g mushrooms, finely sliced — Pinch of salt for seasoning — Pinch of turmeric

Cooking Time

45 min

Intensity

–

Allergens

Gluten, Dairy, Mushroom

Method

1. Fry 50g of pasta with 25g of butter. Then the remaining 50g of pasta, add water and salt and bring to the boil. Once the pasta is cooked, drain the water.

2. Melt 50g of butter in a pan and add some of the chopped garlic, shallots, parsley, turmeric and salt, mixing well.

3. Add the cooked pasta to the pan and mix together.

4. In a separate pan, heat the remaining 50g butter and add the slices of rump steak, frying until brown.

5. Add the remaining garlic, shallots and onions to the pan and fry. 6. Add the mushrooms to the spice mixture, ensuring they do not overcook.

7. Reduce the heat and add the fresh cream and remaining chopped parsley.

8. Add the pasta to a bowl, top it off with the beef and pour over the remaining sauce/juices from the pan.

9. Garnish with some fresh parsley and serve with a garden salad on the side. Enjoy.