Ingredients best beef stroganoff
Pasta
1 linguini pasta
Stroganoff
3 tbsp olive oil
1/2 lb tenderloin steak cut into small strips
1 small size minced onion
5 clove minced/pressed garlic
3 cup diced mushrooms
2 tbsp white cooking wine
284 ml can of beef broth
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 cup sour cream
how to make best beef stroganoff
Put large pot of water on stove to boil
Put large frying/sauce pan on med-high heat with 1 tbsp of oil.
Season steak with salt & pepper, then sear steak on both sides in frying pan for 30-60 seconds (don't cook all the way through). Remove steak from pan with juices and set aside.
In the same pan, sauté onions and garlic until tender (about 3 min) with 1tbsp of oil.
Add last tbsp of oil with mushrooms (a mix of assorted mushrooms works best) and sauté until tender (about 5 min).
Stir in wine and simmer for 2 min.
Add remaining ingredients (be careful not to overdue Worcestershire or Dijon because they can easily overpower the other flavours) and simmer until sauce begins to thicken (about 10 min).
While sauce is thickening, add linguini to boiling water and cook until tender. Drain, and divide into your guests' pasta bowls.
Stir steak into sauce and season to taste with salt and pepper (LOTS of pepper please!).
Spoon sauce over pasta for each guest and sprinkle some paprika on top for color. Enjoy!
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