BEEF STROGANOFF WITH TWIRL PASTA

Ingredients:

1	kg	MONTEREY BEEF SUKIYAKI CUT, sliced
1	cup	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
1 (70 g)	pc	onion, chopped
1/2	cup	sliced button mushrooms
2	tbsp	tomato paste
4	cups	beef stock
1	tsp	Worcestershire sauce
1	tsp	iodized fine salt
1/4	tsp	pepper
1/2	cup	sour cream
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE
1/2	kg	tri color twirl pasta noodles, cooked according to package directions

Procedure:

Dredge beef in flour, making sure all pieces are well coated.
In a pan, melt butter then sauté onion until tender.
Add beef gradually and sauté. Add mushrooms, tomato paste and beef stock. Lower heat and let simmer then add Worcestershire sauce, salt and pepper. Simmer covered over low heat until beef is tender. Stir in sour cream and cheese.
Mix in pasta and top with remaining cheese.

Makes 5 servings.

(Yield 5-1/2 cups)

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