Mr.HIMANSHU (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
450gms Beef sirloin or tenderloin, thinly sliced into strips
60 ml Olive oil
175 gms Onion, finely chopped
10 gms Garlic, minced
225 gms Button mushrooms, sliced
15 gms Refined flour
200 ml Beef broth
10 ml Worcestershire sauce
60 gm Sour cream
5gms Salt
5 gms Pepper crushed
340 gms Fettuccine pasta
3 sprigs Fresh parsley for garnish, chopped
Method
Cook the Fettuccine:
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat.
Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until softened.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
To Make the Sauce:
Sprinkle the flour over the sautéed mushrooms and stir to coat.
Gradually add the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.
Reduce heat to low and return the cooked beef to the skillet. Simmer for a few minutes until the beef is heated through.
Stir in the sour cream and season with salt and pepper. Simmer gently, but do not let it boil.
Combine and Serve:
Toss the cooked fettuccine pasta with the beef stroganoff sauce until well coated.
