Tuesday, July 9, 2013

Stroganoff with Wholegrain Mustard

With A Blast: Stroganoff with Wholegrain Mustard    #stroganoff #dinner #beefrecipes #quickandeasyrecipe

This is a wonderfully tasty beef recipe. A little different than the usual Stroganoff, but totally delicious !

I have a recipe book called one-two-three On The Table by Bernice van der Merwe and have made quite a few of the recipes in the book already. It is filled with quick and delicious recipes and she even gives a list of 20 / 30 / 40 minute meals which one can choose from.

Sometimes I'll be so busy with something else, I'll forget about dinner ! Really ! If it wasn't for Roy, who likes "reminding" me about dinner, we'll probably starve to death.  With the kids away so much these days, I do not really have a menu plan as I used to.  So, for now, we buy groceries daily or maybe for two days at a time.

This is why I love this recipe book - I forgot about dinner the other night, and once I was reminded, by said husband! , I was glad to find this quick recipe and I had almost everything on hand. I did adapt the recipe slightly, but it turned out great - and we are pasta lovers anyway.

STROGANOFF WITH WHOLEGRAIN MUSTARD

4 servings

1/3 cup Flour
1 t Mustard Powder
Salt & Freshly Ground Black Pepper
500g Beef strips
2 TB Olive Oil
2 TB Butter
250g Mushrooms, sliced
6 Spring Onions, chopped
1 cup Fresh Cream   {whipping cream/double cream}
3 TB Wholegrain Mustard
2 TB Brandy

Cooked Tagliatelle pasta, to serve

1.) Mix the Flour, Mustard Powder, Salt & Pepper in a medium bowl - add the Beef strips and make sure it is covered with the Flour mixture.
2.) Heat half the Olive Oil and half the Butter in a large pan - stir-fry the Beef over high heat in batches - remove from pan and keep aside.
3.) Heat the remaining Olive Oil and Butter in the same pan - saute the mushrooms and Spring Onions for 5 minutes - season with Salt & Pepper.
4.) Return the Beef to the pan with the Mushrooms/Spring Onions - add the Cream, Wholegrain Mustard and Brandy - bring to the boil and then turn the heat down - simmer 3 - 5 minutes.

Serve with the Tagliatelle pasta.

This recipe is very quick - once your Pasta is on the stove, start with the Stroganoff immediately and all will be done at the same time {15 - 20 minutes! - depending on how you cook your pasta, of course}

Ciao for now,

With A Blast

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4 comments:

  1. Stroganoff is such a comfort food to me--when I was a vegetarian I was able to make a mushroom version, but it kind of paled in comparison. I've never had it with mustard before, sounds awesome!

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  2. Yum! Another awesome recipe!
    Thanks for linking up at TGIF Link Party!
    Cathy

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  3. Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

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  4. I can't have enough pasta recipes and stroganoff is one of my old time favorites to make and feed my family with really not much work at all! Pinning to my Good Eats board,

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