About this recipe:A family favourite that is easy to make. Beef stewing steak is braised till fall-apart tender, then combined with mushrooms and soured cream for a Stroganoff-like sauce. Perfect served over fettuccine.
2 tablespoons vegetable oil
675g beef stewing steak, cut into pieces
225g bacon, cut into 5mm pieces
1/2 onion, diced
3 sticks celery, diced
2 tablespoons seasoning salt
4 tablespoons Worcestershire sauce
1.25L beef stock
250g egg fettuccine
1 teaspoon butter
1 (300g) tin chopped mushrooms
4 tablespoons cornflour
5 tablespoons cold water
250ml soured cream
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In a large casserole heat the oil over high heat and brown the cubed beef. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned beef to the pan.
Stir in seasoning salt, Worcestershire sauce and beef stock. Bring to the boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to the boil. Add the egg pasta and cook for 8 to 10 minutes or until al dente; drain.
In a frying pan, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to the boil. Mix together the cornflour and the water, and stir into the meat mixture; stirring constantly. Stir in soured cream until creamy serve over the pasta.