Beef and mushroom stew - Köttragu med svamp

BEEF AND MUSHROOM STEW
Köttragu med svamp

Make a lovely, fragrant stew of fine beef in a hearty sauce. A great dish for many guests (or when you are in a hurry) as it can be made in advance.

4 servings

1 lb boneless beef, e.g. thick flank

2 tablespoons flour
8 oz fresh mushrooms
1 onion
2 tablespoons butter or margarine
1/3 cup white wine or water
¼ to 1/3 cup cream, 15% fat
1 meat bouillon cube
1 to 1½ teaspoons Chinese soy sauce
black pepper
4 servings tagliatelle
water, salt
1/3 cup soured cream
4 tablespoons grated Parmesan cheese

Thinly shred the meat and coat with flour. Slice the mushrooms and chop the onion. Melt 1 tbsp fat in a frying pot and brown the meat until coloured. Transfer to a plate. Melt remaining fat and sizzle onion and mushrooms for about 5 minutes. Add wine, cream, bouillon cube, soy sauce and pepper. Put the meat back in the pot, put a lid on and simmer slowly on low heat for 20 to 30 minutes. Flavour to taste and adjust if necessary.

Boil the pasta in lightly salted water according to package instructions. Mix soured cream and parmesan. Serve the casserole with tagliatelle and the soured cream on top.

Enjoy!

Bella