Beef Stroganoff

Ready in 30 minutes you cannot go wrong with this easy to make Beef Stroganoff! I’m surprised my two year old went for a second serving.

Ingredients

• 500 grams’ baby veal meat cut into thin slices
• 3 TBSP Middle Eastern Buharat (mix of pepper and cinnamon)
• 2 cups fresh mushrooms
• 1 medium onions, sliced thin
• 1 garlic glove chopped
• 1/2 cup butter divided into two
• 1 1/2 cup beef broth
• 1/4 cup flour
• 2 tsp Worcestershire sauce
• Cooked tagliatelle pasta
• Parsley for garnish (optional)

Directions

• In a sauce pan add half the butter and cook onions and garlic until translucent, then add mushroom until cooked. Set aside.
• In the same sauce pan, add butter, and meat tossed in buharat and cook both sides until brown, add the Worcestershire sauce, then stir in a cup of broth and let simmer
• Meanwhile bring a pot of salted water to boil and cook pasta
• Mix ¼ cup of flour with remaining ½ cup of broth and set aside
• When the pasta is half way cooked return to the beef mixture, add the flour/broth mixture to the beef, then add the onion/mushroom mixture. Stir frequently then stir in the sour cream, contentiously stirring until the mixture comes together nicely. As soon as the mixture bubbles turn off the heat and serve over cooked noodles
• Garnish with parsley