Beef Strogonoff with Tagliatelle

Ingredients

1 – 2 tbsp olive oil
150g mushrooms, thinly sliced
225g fillet or sirloin steak, thinly sliced
A large knob of butter
3 small shallots, thinly sliced (35g)
1 clove garlic, crushed
Half tsp thyme leaves
250 ml beef stock
200 ml double cream
Half tsp Dijon mustard
2 tsp soy sauce
1 tsp sugar
Small squeeze lemon juice to taste
200g tagliatelle

Method

Heat 2 tsp oil in a wok or large frying pan. Saute mushrooms for 5 to 6 minutes until golden brown. Transfer to a bowl.

Heat another tsp of oil in the pan and fry the steak quickly (approx 1 to 2 minutes) until browned.  Don’t overcrowd the pan. Its probably best to cook in 2 to 3 batches as otherwise beef stews in its own juices. Transfer the beef to the bowl.

Turn the heat to low. Melt the butter and gently cook the shallot for 8 to 10 minutes until soft. Add the garlic and thyme and cook for one minute. Add the beef stock and boil for 2 to 3 minutes until reduced by half.