300g Shitake Mushrooms (any will do)
3 cloves garlic
Splash of Vermouth
1 tsp thyme
1/3 cup double cream
2 cups beef stock
1/2 cup sour cream
1 Fillet steak (Or any type will do)
1tsp Worcester Sauce
Beef and Mushroom Stroganoff . We fried up some onions and mushroom before simmering in a beef stock , double cream and vermouth broth (Make sure you do not forget the vermouth). We thickened the sauce a bit before adding the pasta and topping with a Filet steak. The Russians would be proud.
Slut it up to the max with some cheese in that sauce.
Cut up the onion and your mushrooms and cook on a medium heat until soft (about 5 minutes)
Add a few cloves of garlic and cook for a few minutes. This will start smelling amazing.
Add your beef stock to the mixture along with your double cream and splash of vermouth and thyme.
Cook for about 20 mins until thickened slightly on a simmer - you want most the liquid to have gone so you have a thick sauce of mushrooms and onions.
Cook Pasta to packet instructions
Add Sour cream, horseradish and Worcester sauce and cook for a couple of minutes
Get a pan super hot and cook steak to how you like it and let rest.
Once pasta is cooked drain (Leaving a little of the water if need to add to sauce to thin)
Cut up the steak into think slices and lay on top
Finish with garnish of parsley