Beef Stroganoff with Penne
Ingredients
- 300 grams Primo Penne
- 300 grams boneless beef cut into small strips
- 200 grams button mushrooms sliced
- 3 cloves fresh garlic minced
- 1 teaspoon dried thyme
- 1 tablespoon flour
- 1 beef stock cube
- 200 ml fresh cream
- 2 tablespoons grated parmesan cheese
Instructions
- Cook the penne until it’s nearly cooked through. Drain and run under cold water then set aside
- Fry the meat in hot oil until it’s brown on all sides
- Add ½ of the beef stock cube and 1 cup of water.
- Boil the meat until it’s soft. Add more water is beef is not tender
- Once the meat is soft and all the water disappears, add the mushroom and sauté until it’s soft.
- Add the garlic and thyme fry until fragrant.
- Stir in the flour
- Add 1 cup of water and the other half of the stock cube. Make sure the stock completely dissolves
- Add the cream and cheese.
- Cover with a lid and simmer down for 6 minutes until the sauce is thick.
- Add salt & pepper to taste before adding the pasta
- Cover and let it simmer for a few minutes until the pasta is soft.
Creamy Garlic Penne
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