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Stroganoff Tagliatelle
October 14th, 2010

serves 6

600g beef sirloin, trimmed of fat

3 tablespoons olive oil

3 tablespoons butter

2 cloves garlic, crushed

1/4 cup dry white wine

1 onion finely sliced

500g portabello mushrooms, sliced

1 tablespoon fresh thyme

2 tablespoons tomato paste

1 teaspoon of English Mustard powder

190ml fresh cream

500g tagliatelle pasta

salt and freshly ground black pepper

extra virgin olive oil

handful  chopped fresh parsley

- Place a large pot of salted water on to boil

- Cut steak into long, thin strips

- Heat a large, heavy based pan on high, add a little olive oil and batch-fry the steak strips until brown

- Set steak strips aside, cover until needed

- Add a little of the butter and olive oil to the steak pan, along with the garlic and onions, cook until onions are soft

- Add the mushrooms and thyme, cook for a couple of minutes

- Add the tomato paste, wine and mustard powder. Turn the heat up and allow the wine to reduce to half its volume

- Cook the pasta according to packet instructions

- Return the steak strips to the pan, turn the heat down and add the cream

- Allow the cream to just cook through, check for seasoning

- By now the pasta has cooked, drain and add a little of the butter to the pasta

- Serve the pasta in warm bowls, topped with the stroganoff, fresh parsley and a drizzle of olive oil



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