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:

  1. Dredge beef in flour, making sure all pieces are well coated.
  2. In a pan, melt butter then sauté onion until tender.
  3. 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.
  4. Mix in pasta and top with remaining cheese. 

Makes 5 servings.

(Yield 5-1/2 cups)


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