About this recipe:An improvisation on the classic dish. This is a tasty and hearty beef stroganoff with loads of mushroom flavour. This was my favourite childhood recipe, my mum made it with what was left in the cupboard!
1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
450g beef top sirloin, thinly sliced
2 beef stock cubes
350ml boiling water
1/2 (300g) tin chopped mushrooms, drained
4 tablespoons dried shiitake mushrooms
300ml double cream
250g uncooked egg pasta
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Method Prep:15min › Cook:45min › Ready in:1hr
Melt the butter in a large frying pan over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the frying pan, and fry until evenly browned.
Dissolve the stock cubes in the boiling water, then stir into the frying pan. Add the tinned mushrooms and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to the boil. Add the pasta and cook until tender. Drain.
Reduce the heat under the frying pan to low, and pour in the cream, stirring until the sauce is an even colour. Simmer for about 5 minutes, but do not boil. Serve over pasta.
Really lovely recipe. I did do a few things different though. I used soured cream, a glug of port and porcini mushrooms (dried then soaked). I used the mushroom water with the stock and added wholegrain mustard and paprika instead of curry powder. - 15 Jan 2014