So blasphemy aside, if you too dislike those rubbery, foul little buggers but really fancy a creamy beef pasta dish then this one should hit the spot!
I use lactose free cream because I find that it is lighter on my stomach and it’s perfectly delicious and blends well into a sauce.
I used diced beef from the butcher, so was more assured of quality and texture of the meat – it was juicy and didn’t shrink in the pan as supermarket meat often does.
- 500g of diced beef
- 1 large white onion
- 3 cloves of garlic, crushed
- 1 tsp mustard (I used whole grain)
- 2 heaped tablespoons of flour (I used gluten free)
- Half a cup of red wine
- Half a cup of beef stock
- 1 tsp of Worcestershire sauce
- Half a cup of cream
- Fresh parsley, chopped, to garnish
- Black pepper
- Olive oil
- A knob of butter
- Mix the flour, garlic, black pepper and Worcestershire sauce in a bowl, add the beef and coat it evenly in the mixture
- Heat half olive oil and half butter in a pan, then add the beef coated in the flour, garlic etc
- Once the beef has browned, add the chopped onion and reduce the heat and cook on medium until the onion is seethrough
- Then add the stock, red wine and mustard, then let it simmer for another 10 minutes
- During those ten minutes, cook the tagliatelle and also add the cream to the stroganoff, stir well.
- Serve with fresh chopped parsley and lashings of black pepper