Name: Beef stroganoff with fettuccine
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 600 gram beef rump steak, sliced thinly; 1 medium_piece brown onion (150g), sliced thinly; 2 clove garlic, crushed; 1 teaspoon sweet paprika; 400 gram swiss brown mushrooms, sliced thickly; 375 gram fettuccine; 2 tablespoon dry red wine; 1 tablespoon lemon juice; 2 tablespoon tomato paste; 1 1/4 cup (300g) sour cream; 1 tablespoon coarsely chopped fresh dill

Ingredients

2 tablespoon vegetable oil

600 gram beef rump steak, sliced thinly

1 medium_piece brown onion (150g), sliced thinly

2 clove garlic, crushed

1 teaspoon sweet paprika

400 gram swiss brown mushrooms, sliced thickly

375 gram fettuccine

2 tablespoon dry red wine

1 tablespoon lemon juice

2 tablespoon tomato paste

1 1/4 cup (300g) sour cream

1 tablespoon coarsely chopped fresh dill

Method

1.Heat half of the oil in large frying pan; cook beef, in batches, until browned lightly.

2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add paprika and mushrooms; cook, stirring, until mushrooms are just tender.

3.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender. Drain.

4.Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through.

5.Serve stroganoff over drained pasta.

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