Beef Stroganoff
Ingredients
Scale
- 300g mafalde pasta, cooked according to package directions
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 onion, chopped
- 500g beef sirloin, cut into strips
- 1 can button mushroom, sliced
- 2 cups sour cream
- parsley for garnish
- salt and pepper to taste
- a pinch of nutmeg {optional}
Instructions
- Melt 2 tbsp of butter in a large skillet on medium heat.
- Add the strips of beef and brown on each side. Your temperature needs to be high enough to brown the beef, but not so high as to burn the butter.
- Sprinkle beef with some salt and pepper.
- Remove beef from pan and set aside.
- In the same pan, sauté garlic and onions, allowing them to soak up any meat drippings.
- Add the remaining 2 tbsp of butter and the mushrooms.
- Stir occasionally for about 4 minutes.
- If you have nutmeg, add the nutmeg and stir.
- Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce.
- Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle.
- Stir in the beef.
- Add salt and pepper to taste.
- Top cooked mafalde pasta with sauce and garnish with chopped parsley.
Find it online: https://www.thepeachkitchen.com/2011/01/beef-stroganoff/