Beef Stroganoff Recipe Online

INGREDIENTS Total items( 12 )
Brazilian Beef Cubes 550 g Rahma Olive Oil 100 ml Onion White USA 1 pcs Garlic Loose China 3 clove Rice Vinegar KCT 120 ml Brown Mushroom Oman 250 g Maille Dijon Originale Mustard 15 g Puck Cooking Cream 400 ml American Heritage Block Monterey Jack 150 g Barilla Linguine Pasta 400 g Nezo Fine Sea Salt 1 pinch Bayara Black Pepper Powder 1 pinch

In a cast iron pot, fry the beef cubes in olive oil on high heat for 3 minutes or until all sides are browned. Season with salt and black pepper.
Remove the beef from the pot and set aside at room temperature.
Add the onions and garlic cloves to the same pot and cook them on medium heat for 5 minutes.
Pour in the rice vinegar and let the liquid reduce to three quarters then add the fresh mushrooms and Dijon mustard. Continue cooking for 5 minutes.
Return the beef cubes to the pot. Add the cream and simmer for 5 minutes.
Meanwhile, cook the pasta in salted boiling water for 5 minutes until the pasta is halfway cooked.
After 5 minutes, directly transfer the pasta to the pot with beef and cook together for another 3 minutes on medium to low heat.
Turn off the heat. Add the Monterey Jack cheese, gently folding it into the Stroganoff without breaking the pasta.
Garnish with fresh coriander leaves.
You can substitute the beef with chicken, and the pasta with rice.

Main Meal
BEEF STROGANOFF