About this recipe:How beef stroganoff was intended to be made! This is a fantastic beef stroganoff recipe with a sauce that is richly flavoured with Burgundy wine, lemon juice and soured cream. Serve along with your favourite egg pasta.
500g egg pasta
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
250g fresh mushrooms, thinly sliced
450g beef fillet, cut into thin strips
450ml beef stock
60ml Burgundy wine
3 tablespoons lemon juice
2 tablespoons plain flour
2 tablespoons cold water, or as needed
225ml soured cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente; drain.
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place beef strips in saucepan and cook about 1 minute. Mix in stock, wine and lemon juice. Bring to the boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in soured cream. Serve over cooked pasta.