Yield: 1 Servings
Measure | Ingredient |
---|---|
500 grams | Macaroni |
600 grams | Beef stroganoff strips |
\N \N | Seasoned flour |
50 millilitres | Cooking oil |
50 grams | Butter |
1 large | Onion, chopped fine |
2 cloves | Garlic, crushed |
250 grams | Mushrooms, sliced |
10 millilitres | Paprika |
1 pinch | Nutmeg |
\N \N | Black pepper to taste |
2 larges | Tomatoes, skinned and chopped |
400 millilitres | Beef stock (1 beef cube) |
20 millilitres | Sherry |
125 millilitres | Cream |
Cue beef into bite size pieces and coat with seasoned flour. Heat oil and butter in a large saucepan and brown meat. Remove with a slotted spoon and set aside. Add onion, garlic and mushrooms to same pan and fry for a few minutes. Return meat to pan and add remaining ingredients except sherry and cream. Simmer with a lid on for about 30 minutes - adding a little more stock if mixture becomes too dry. When meat is ready to serve, stir in sherry and cream. Meanwhile cook macaroni as directed on packet until al dente - drain. To serve, place macaroni in a serving dish and pour meat sauce over.
Posted to MM-Recipes Digest by THEHOGUES@... (John & Trudi Hogue) on Sep 20, 1999