Beef Straganoff on Ribbon Noodles
Ingredients
• 300g FATTI’S & MONI’S TAGIATELLI
• 45ml (3 tablespoons) oil
• 500g thinly sliced beef steak i.e. porterhouse
• salt and freshly ground black pepper
• 1 onion, sliced
• 500g button mushrooms, sliced
• 125ml (½ cup) dry white wine
• 125ml (½ cup) beef stock
• 65ml (¼ cup) plain yogurt or sour cream
• 65ml (¼ cup) chopped fresh dill
• 45ml (3 tablespoons) oil
• 500g thinly sliced beef steak i.e. porterhouse
• salt and freshly ground black pepper
• 1 onion, sliced
• 500g button mushrooms, sliced
• 125ml (½ cup) dry white wine
• 125ml (½ cup) beef stock
• 65ml (¼ cup) plain yogurt or sour cream
• 65ml (¼ cup) chopped fresh dill
Method
1. Cook the noodles in boiling salted water according to the package directions. Drain, toss with a little oil and keep warm.
2. Heat oil in a heavy based saucepan. Season beef with salt and freshly ground black pepper to taste. Cook beef until browned, about 1 minute per side. Transfer to a plate.
3. Add onions and mushrooms to saucepan; cook, stirring occasionally, until tender, 5 to 6 minutes.
4. Add stock and simmer until the liquid has reduced by half +/– 3 minutes.
5. Return the beef to the sauce, cook for about 10 minutes until heated through. Serve over noodles; top with the yogurt and dill.
2. Heat oil in a heavy based saucepan. Season beef with salt and freshly ground black pepper to taste. Cook beef until browned, about 1 minute per side. Transfer to a plate.
3. Add onions and mushrooms to saucepan; cook, stirring occasionally, until tender, 5 to 6 minutes.
4. Add stock and simmer until the liquid has reduced by half +/– 3 minutes.
5. Return the beef to the sauce, cook for about 10 minutes until heated through. Serve over noodles; top with the yogurt and dill.
Serves 4
