Try a classic beef stroganoff for a whole-hearted meal and quick savoury dinner. The wined mushrooms are so good for your heart and mind and the stroganoff sauce is exceptionally filling with creamy goodness from the cream added. Carefully remember to add it with the meat right away so it complements the flavor. In the step before, don’t disrupt the shape of the mushrooms too much as they will turn sour. Fresh thyme is best for this entrée and a good bunch of it can be used for other beef dishes as well.
Boil a large pot of water for noodles.
Now toss meat with flour, salt and pepper in a medium bowl until well coated.
Melt 5 tbsp butter in a large non-stick frying pan set over medium-high heat. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
Add noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.
500 g beef strips or fast fry steaks, cut into thin strips
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp fresh-ground black pepper
1/3 cup butter
1 small onion, finely chopped
1 package sliced mushrooms
6 cups no-yolk egg noodles
3/4 cup white wine
1 cup 35% cream
1 tbsp fresh thyme leaves