| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Beef | 1 | Servings | |
INGREDIENTS
| 500 | g | Macaroni |
| 600 | g | Beef stroganoff strips |
| Seasoned flour | ||
| 50 | ml | Cooking oil |
| 50 | g | Butter |
| 1 | lg | Onion, chopped fine |
| 2 | cl | Garlic, crushed |
| 250 | g | Mushrooms, sliced |
| 10 | ml | Paprika |
| 1 | pn | Nutmeg |
| Black pepper to taste | ||
| 2 | lg | Tomatoes, skinned and chopped |
| 400 | ml | Beef stock (1 beef cube) |
| 20 | ml | Sherry |
| 125 | ml | Cream |
INSTRUCTIONS
Cue beef into bite size pieces and coat with seasoned flour. Heat oil and butter in a large saucepan and brown meat. Remove with a slotted spoon and set aside. Add onion, garlic and mushrooms to same pan and fry for a few minutes. Return meat to pan and add remaining ingredients except sherry and cream. Simmer with a lid on for about 30 minutes - adding a little more stock if mixture becomes too dry. When meat is ready to serve, stir in sherry and cream. Meanwhile cook macaroni as directed on packet until al dente - drain. To serve, place macaroni in a serving dish and pour meat sauce over. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Sep 20, 1999
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