Beef Stroganoff

  • recipe

    Main Meal



Dish TypeMain Meal
Prep Time60
Cook Time0
INGREDIENTS Total items( 13 )
  • recipe Blue Dragon White Rice Vinegar
    120 ml
  • recipe Coriander
    20 g
  • recipe Rahma Olive Oil
    100 ml
  • recipe Onion White USA
    1 pcs
  • recipe Garlic Loose China
    3 clove
  • recipe Brown Mushroom Oman
    250 g
  • recipe Maille Dijon Originale Mustard
    15 g
  • recipe Puck Cooking Cream
    400 ml
  • recipe American Heritage Bar Monterey Jack
    150 g
  • recipe Barilla Pasta Linguine
    400 g
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Beef Cubes Australia
    550 g

How to Make

  • 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.