My homemade Beef Stroganoff. There’s no home cooked meal like this one. Nostalgia like one of Mum’s home cooked meals.
Ingredients 13
300 g beef steak
button cup mushrooms
1 french onion
1 cup white wine
2 cups water
stock
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 tbsp flour
thyme
pasta, of choice
2 tbsp ricotta
1⁄2 tbsp butter
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Method 7
Start by cooking off your sliced on a high heat for 2–3 minutes on either side. Set aside to put back in the sauce at the end.
Use the exact same pan to brown off the sliced button cup mushrooms and thinly sliced for about 5 minutes.
Deglaze the pan and create the sauce by adding the , , beef stock, , , and . Stir thoroughly, add the thyme, and simmer covered for 15 minutes.
Cook 250g of your pasta of choice according to the package instructions.
Add the and to the sauce and stir to create a creamy texture.
Add your cooked back into the sauce, followed by the cooked pasta. Stir thoroughly to combine.
Serve up, garnishing with extra thyme leaves on top.
