Linguini stroganoff

By Cheffe Dina Nikolaou

Preparation: 10' Cooking time: 25' Servings: 4

Ingredients:

400 g Linguini , HELIOS
500 g boneless beef steak or sirloin steak, cut into thin slices
2 tablespoons of butter
1 tbsp olive oil
200 g brown mushrooms, cut into thin slices
1 onion, finely chopped
3 cloves of garlic, crushed
1 tbsp all-purpose flour
240 ml meat stock
180 ml cream
1 teaspoon Dijon mustard
Salt, freshly ground pepper
Finely chopped parsley, to serve

Method:

In a pot of boiling salted water, add the pasta and cook it according to the instructions on the package. Drain and keep warm.

In a large non-stick frying pan, heat the olive oil over high heat. Add the meat and sauté for 3-4 minutes (depending on the thickness of the pieces) until well browned. Remove them with tongs and add the butter to the pan. Add the mushrooms, onion and garlic and sauté for 3-4 minutes until golden brown.
Sprinkle with the flour and stir for 1 minute. Add the stock, cream and mustard. Stir and allow to cook for 2-3 minutes.

Return the meat to the pan, season with salt and pepper and let everything cook together for 3 minutes. Add the cooked pasta and shake the pan.

Sprinkle with chopped parsley and serve immediately.