Creamy Beef Stroganoff with Buttered Pasta

Ingredients

• 600 gram rump steak, cut into thin strips
• 2 tablespoon olive oil
• 40 gram butter
• 1 piece brown onion, sliced
• 300 gram button mushrooms, sliced
• 2 clove garlic
• 2 teaspoon sweet paprika
• 1 tablespoon plain flour
• 250 millilitre beef stock
• 200 gram sour cream
• 400 gram fettuccine
• 1/4 bunch flat-leaf parsley, chopped

Instructions

1. 1Put a large saucepan of salted water on to boil for the pasta.
2. 2Season the beef strips with salt and pepper. Heat 1 tablespoon of oil in a large frying pan over high heat. Sear half the beef for 2 minutes, remove, then repeat with the rest.
3. 3Lower the heat to medium. Add half the butter, the onion and mushrooms. Cook for 6 minutes until soft and golden.
4. 4Stir in the garlic, paprika and flour. Cook for 1 minute.
5. 5Pour in the stock and stir until smooth. Simmer for 5 minutes until slightly thickened.
6. 6Cook the fettuccine in the boiling water following the packet directions, then drain and toss with the remaining butter.
7. 7Return the beef and its juices to the pan. Stir in the sour cream and warm through for 2 minutes without boiling.
8. 8Serve the stroganoff over the buttered pasta and scatter with parsley.