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Beef Stroganoff Fettuccine

by Antoinette Tan (follow)
Dinner (2020)      Lunch (1580)      Pasta (261)      Mushrooms (172)      Beef (164)      Cream (60)      Main Meal (43)      Creamy (23)      Parsley (9)      Stroganoff (5)     
Originating from Russia, the Beef Stroganoff has seen many different varieties sprouting across the globe, with some variants that include white wine, and even the use of chips instead of pasta.

However, despite the differences, what's important is to ensure that the beef is cooked separately before the sauce and only added back into the pan towards the end. The other important point is that you are almost continually stirring during the cooking time, with the sauce only coming to a boil once. Combined, both methods help to keep the beef tender and succulent, and coated all over in lip-smacking, creamy sauce.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2 servings

Ingredients
300g beef, cut into thin strips
1 onion, chopped
3 garlic cloves, minced
150g sliced mushrooms
cup thickened cream
cup chicken stock
1 tablespoon cornflour
2 tablespoons oil
cup parsley leaves, finely chopped
1 tablespoon paprika
Freshly cracked black pepper and sea salt
Dash of ground chilli (optional)





Method
Cook the fettuccine in a pot of salted boiling water for about 10 to 12 minutes, or according to the directions on its package.

Drain and set aside.



Heat oil in a pan on a high heat and cook the beef until browned.



Transfer the beef onto a bowl or plate.



Mix cornflour into chicken stock.



In a non-stick pan, heat oil on medium-high heat.
Add onion and cook, stirring for 3 minutes or until soft.



Add garlic and mushrooms and cook, stirring, for about 3 minutes, or until mushrooms are tender.



Stir in paprika and mix well.



Pour in the chicken stock and cook, stirring, until the sauce comes to a boil.



Reduce heat to medium-low and simmer for 2 minutes then add in the cream, stirring for another 2 minutes.



Season with freshly cracked black pepper and sea salt.



Transfer the beef and juices back into the pan and stir until warmed through.



Stir in parsley.


Divide stroganoff onto bowls of cooked fettuccine and serve.



Categories
#Beef
#Mushrooms
#Stroganoff
#Parsley
#Chicken Stock
#Pasta
#Fettuccine
#Lunch
#Dinner
#Main Meal
#Cream
#Creamy
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