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beef stroganoff with tagliatelle

I’ve cooked this dish many times, using different meats such as pork and chicken for my Buddhists and Muslim friends, but find that beef is still my favorite with the combination of these spices and herbs. It’s real easy to cook; and you can cook larger batches to keep in smaller containers, in the freezer 🙂 Be adventurous and experiment with different herbs, use sour cream instead of cooking cream, add in a few hot chili padis, mix in a dollop of roe to your plate etc. I had some Lumpfish Caviar leftover from lunch today, so i added in a heaping tablespoon of it to my dish! 🙂

Ingredients:
500g minced beef 
1 Tbsp oil
500g mushrooms (i used 250g grey oyster mushrooms, + 250g of any other type)
1 medium onion, finely diced (approx 1 cup)
2 tsp tomato paste
2 tsp Dijon mustard
1/2 tsp ground black pepper
1/2 tsp dried thyme
2 cups low-sodium beef broth (i like mine with a lot of sauce! Use 11/2 cups if you prefer less sauce)
a pinch of salt
2 cups tagliatelle pasta (or basically however much pasta you’d like! Or substitute with healthy noodles like buckwheat noodles or spinach noodles)
1/2 cup cooking cream
3 leaves fresh Indian Borage (optional)
2 tsp chopped dill or parsley, to garnish (optional)
Edible flowers, mixed in with your side dish salad (optional)
 
Method:
1. In a pan or wok over high heat, add oil. When oil is hot, add your minced beef. Remove the meat from the pan and set aside. 
 
2. Add the onions and mushrooms to the pan, sauté for about 10 minutes. 
 
3. Add tomato paste, mustard, pepper, and thyme. Stir to combine for 1 minute. Deglaze the pan by pouring 1/2 cup stock into the hot pan and scrape the bottom to remove the cooked bits.
 
4. Add the remaining stock, beef and Indian Borage leaves, reduce heat to a simmer, and cook for another 10 minutes.
 
5. Meanwhile, cook your tagliatelle according to the packet instructions.
 
6. Switch off the flame of your beef mixture. Place the cream in a small bowl, then whisk in 1/2 cup of the sauce to prevent the cream from seizing up and separating, then gradually add the cream mixture back into the beef mixture.
 
6. Garnish with dill or parsley. 
 
 Makes 4-6 servings