Saturday, March 24, 2012

Beef Stroganoff with Spinach Pasta

Beef Stroganoff is one favorite that my husband and I couldn't miss.  I have always loved the gravy like sauce of this dish.  We sometimes have this as our main dish with rice or pasta. 

Beef Stroganoff is a Russian dish which has its origin in Russia in the 19th century.  The name might have come from the famous, large and important family of Stroganov or  Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov. The first known recipe of this dish was published as early as 1861.  From then on, it has become popular throughout the world that many variations of this dish have been made. 

1/2 k beef strips
1 c beef broth
2 cups button mushrooms, chopped
1 c onions, minced
1 tin of cream of mushroom soup (Campbells)
1 tbsp garlic
1 tbsp soy sauce
3 tbsp plain flour
1/2 c butter
1 c cream
salt and pepper to taste

Marinate beef with soy sauce for 30 minutes.
Add the plain flour.  Make sure it is evenly distributed.
Heat a pan and melt butter.
Sear beef in the melted butter until brown.
Remove from pan.
Sautee onions and garlic until onions are transparent.  Put in the mushrooms. Stir.
Add in the beef.  Stir.
Pour in the broth and cream of mushroom soup.
Pour in cream.  Simmer for 2 minutes.
Remove from fire.

I've used the San Remo Spinach Fetuccine.
Cook according to package instruction.  I did it for 18 minutes to achieve the aldente texture of the pasta.

A comment or two will be appreciated...



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