| 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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