Serves 4 - 6 Ingredients: 400 gms dried fettuccine 750 gms beef steak (thinly sliced into strips) 1 large onion ( thinly sliced into wings) 1 tsp crushed garlic 2 medium carrots (grated) 250 gms button mushrooms (sliced) 200 gms grated Parmesan cheese 1/2 cup sour cream 1/2 cup pouring cream 1/2 cup beef (or) chicken (or) vegetable stock 1 tbsp lemon juice 2 tbsp fresh green chives (or) spring onion leaves (finely chopped) Salt + pepper + allspice + grated nutmeg Butter + olive oil Method: Cook pasta in a large pan of boiling, salted water, until just tender. Drain, retaining one third of a cup of its waters. Return pasta to hot pan, stirring in the reserved waterS. Cover pan and leave aside. In the meantime, heat an empty large cooking pan. Add beef strips to brown and sear, in 3 or 4 batches. Remove from pan. Add butter and oil to melt, then add onion. Stir to caramelise. Stir in garlic. Add seasoning. Stir until aromatic. Add mushroom and carrot. Add stock. Bring to the boil, then return beef to pan. Cook, covered, over medium heat. when meat is done, add lemon juice, stirring it in. Add creams and chives. Stir to combine and cook together, only until about to come to a boil. Pour into a serving dish, reserving some sauce in the pan. Mix pasta with reserved sauce and transfer aside the stroganoff. Top with cheese. Serve with broccoli or green string beans.
