Beef Stroganoff with Mushrooms and Wholewheat Pasta

Ingredients

• 300 gBeef
• 250 gMushroom
• 180 gWhole grain noodle
• 1 pcsOnion
• 1 cloveGarlic
• 60 gPickle
• 15 gTomato paste
• 250 mlBeef broth
• 120 gSour cream
• 15 gMustard
• 10 gWorcestershire sauce
• 10 gWheat flour
• 10 gRapeseed oil
• 10 gParsley
• 8 gSalt
• 1 gPepper
• 2 gPaprika powder

Instructions

1. 1

   Prep ingredients

   • Peel and finely dice the onion
   • Peel and finely chop the garlic
   • Clean and slice the mushrooms
   • Finely dice the pickles
   • Pat the beef dry and cut into strips
2. 2

   Cook pasta

   • Bring water to a boil
   • Salt and cook pasta until al dente
   • Drain and let it steam off briefly
3. 3

   Sear the beef

   • Heat the pan until very hot
   • Add oil and sear the beef briefly
   • Season with pepper
   • Remove beef and keep warm
4. 4

   Sauté vegetables

   • Lower the heat
   • Sauté onion and garlic until translucent
   • Add mushrooms and brown well
   • Toast tomato paste briefly
5. 5

   Build the sauce

   • Stir in flour and cook briefly
   • Deglaze with stock and whisk smooth
   • Simmer briefly
   • Stir in mustard
6. 6

   Finish creamy

   • Keep heat low
   • Stir in sour cream
   • Add Worcestershire sauce
   • Fold in diced pickles
   • Season with salt and paprika
7. 7

   Warm through

   • Return beef to the sauce
   • Let it warm through without boiling hard
   • Sprinkle with parsley
   • Serve with pasta