Sunday,22 July, 2018
Current issue | Issue 1141, 28 March - 3 April 2013
Sunday,22 July, 2018
Issue 1141, 28 March - 3 April 2013

Ahram Weekly

Sufra Dayma: Beef stroganoff with mushroom and cheese Fettuccine

Serves 4 - 6

400 gms dried fettuccine
750 gms beef steak (thinly sliced into strips)
1 large onion ( thinly sliced into wings)
1 tsp crushed garlic
2 medium carrots (grated)
250 gms button mushrooms (sliced)
200 gms grated Parmesan cheese
1/2 cup sour cream
1/2 cup pouring cream
1/2 cup beef (or) chicken (or) vegetable stock
1 tbsp lemon juice
2 tbsp fresh green chives (or) spring onion leaves (finely chopped)
Salt + pepper + allspice + grated nutmeg
Butter + olive oil

Cook pasta in a large pan of boiling, salted water, until just tender. Drain, retaining one third of a cup of its waters. Return pasta to hot pan, stirring in the reserved waterS. Cover pan and leave aside. In the meantime, heat an empty large cooking pan. Add beef strips to brown and sear, in 3 or 4 batches.
Remove from pan. Add butter and oil to melt, then add onion. Stir to caramelise. Stir in garlic. Add
seasoning. Stir until aromatic. Add mushroom and carrot. Add stock. Bring to the boil, then return
beef to pan. Cook, covered, over medium heat. when meat is done, add lemon juice, stirring it in.
Add creams and chives. Stir to combine and cook together, only until about to come to a boil. Pour
into a serving dish, reserving some sauce in the pan. Mix pasta with reserved sauce and transfer aside
the stroganoff. Top with cheese. Serve with broccoli or green string beans.

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