Beef Stroganoff

Ingredients

  • 500g beef sirloin, thinly sliced
  • 250g mushrooms, sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon plain flour
  • 150ml beef stock
  • 150ml sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 300g tagliatelle, cooked according to package instructions

Method

  1. Prepare the Beef: Season the sliced beef with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the beef in batches, searing quickly until browned but not cooked through. Remove the beef from the pan and set aside.

  2. Cook the Vegetables: In the same pan, add the remaining olive oil. Add the onions and cook until they start to soften, about 2-3 minutes. Add the garlic and mushrooms, cooking until the mushrooms are golden and the moisture has evaporated.

  3. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for a minute, then slowly pour in the beef stock, stirring continuously. Bring to a simmer, and let the sauce thicken slightly.

  4. Combine Ingredients: Return the beef to the pan. Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Warm through gently, making sure the sauce does not boil or the sour cream may split. Adjust seasoning with salt and pepper.

  5. Serve: Serve the beef stroganoff over the cooked tagliatelle. Garnish with freshly chopped parsley.