Beef Stroganoff


  • 300g mafalde pasta, cooked according to package directions
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 500g beef sirloin, cut into strips
  • 1 can button mushroom, sliced
  • 2 cups sour cream
  • parsley for garnish
  • salt and pepper to taste
  • a pinch of nutmeg {optional}


  1. Melt 2 tbsp of butter in a large skillet on medium heat.
  2. Add the strips of beef and brown on each side. Your temperature needs to be high enough to brown the beef, but not so high as to burn the butter.
  3. Sprinkle beef with some salt and pepper.
  4. Remove beef from pan and set aside.
  5. In the same pan, sauté garlic and onions, allowing them to soak up any meat drippings.
  6. Add the remaining 2 tbsp of butter and the mushrooms.
  7. Stir occasionally for about 4 minutes.
  8. If you have nutmeg, add the nutmeg and stir.
  9. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce.
  10. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle.
  11. Stir in the beef.
  12. Add salt and pepper to taste.
  13. Top cooked mafalde pasta with sauce and garnish with chopped parsley.