Recipe: Beef Stroganoff

Craving for steak and pasta but don’t have the budget for expensive cuts of beef? Why not make Beef Stroganoff using minute steak sliced into thin stroganoff strips for quick stir fry and keeps the beef tender. Traditionally made with flat egg noodles and sour cream, I’m using plain spaghetti and all purpose cream for this recipe. You may use sour cream or whatever pasta or noodles you like. 

INGREDIENTS

• 450g cooked pasta
• 1/4 cups butter, divided
• 400 thinly-sliced stroganoff cut steak
• Salt and pepper 
• Dash of Knorr Seasoning
• 1 small white onion, thinly sliced
• 200g sliced fresh mushrooms
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1/2 cup all purpose cream
• chopped fresh parsley

PROCEDURE:

1. Cook pasta according to instructions. While it’s cooking, melt half of the butter in a sauce pan. Add the steak and season with salt and pepper and  Knorr liquid seasoning. Stir fry quickly in medium to high heat for a minute or two. Avoid cooking it too long to avoid tough meat. Transfer to a dish and keep warm. 
2. On the same pan, melt the remaining 2 tablespoons butter. Add the onions and sauté for  few minutes on low heat until soft. Add mushrooms and sauté until the mushrooms are cooked. Add the garlic and sauté for another minute. Sprinkle the flour over the mixture and mix well until it binds with the butter to form a paste. Deglaze the pan with the beef stock and to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 2 to 3 minutes or until it has thickened. 
3. Season with Worcestershire sauce and season with additional salt and pepper to taste. Add half of the cooked steak and stir until combined.
4. Pour over the drained, cooked pasta. Top with the rest of the steak and garnish with chopped parsley and ana sprinkle of black pepper.