Beef Stroganoff

Russian dish served over Tagliatelle noodles.

Ingredients:

oil

500 gms chuck or sirloin trimmed of fat

2 small onions

1 large clove garlic minced

Salt and pepper

12 small mushrooms

1 tbs flour

2 cups water or beef stock

2 tbs tomato puree

½ tsp paprika

½ tsp Dijon mustard

½ cup sour cream or a mixture of yogurt and cream

Directions:

Cut steak into 1 cm strips against the grain and season lightly with salt and pepper.

Heat 2 tbs oil in a deep pan and sear seasoned meat in batches, set strips aside and sauté slivered onions and garlic in the same pan adding more oil if necessary, return meat to pan.

Move contents to one side of pan and add flour and incorporate it with pan contents. Add paprika and tomato puree, mix in and add 1 cup water or stock and simmer till sauce thickens and meat is tender. Rest of liquid may be used if sauce is too thick.

Add sliced mushrooms, then mix sour cream and mustard well and add to pan, remove off fire and serve over tagliatelle.