Pasta with beef
- small onion – 1 pc.
- fettuccine – 400 g
- corn starch – 1 tbsp.
- meat broth – 1 glass
- cream with 9% fat content – 1 cup
- ground paprika – 2 tbsp.
- beef pulp – 400 g
- champignons – 125 g
- salt – to taste
- chopped parsley – 1 tbsp.
- Wash the beef and trim off any fat. Slice the meat across the grain into very thin slices. Wash the mushrooms and slice them. Peel and chop the onion.
- Heat a dry frying pan and quickly sear the meat over high heat for 2–3 minutes. Transfer to a bowl.
- Add the mushrooms to the same pan and cook, stirring, until all the liquid has evaporated. Transfer the mushrooms to the meat. Add the onion to the pan and cook for 2 minutes. Reduce the heat to medium and add the paprika.
- Dissolve starch in broth and add to the pan with onions, bring to a boil and cook for 2 minutes.
- Return the meat and mushrooms to the pan, stir, and cook for 6 minutes. Pour in the cream, stir, and heat through for 1–2 minutes.
- Cook the fettuccine according to package directions. Transfer to the pan with the sauce and season with salt and pepper. Mix well and divide among plates. Sprinkle with parsley.
Pasta with beef always tastes delicious, especially when it's the right shape! Fettuccine is a popular Italian pasta variety, shaped like flat ribbons that perfectly hold thick sauces—creamy, meaty, and mushroomy. We suggest combining these three flavors into a single, velvety sauce—the combination is exquisite, turning an ordinary family dinner into a true culinary feast. All the details on making fettuccine with meat and mushrooms in a creamy sauce await you in the recipe below.
Beef Burgundy (Boeuf Bourguignon), the classic recipe for which we'll try to recreate for you, is perhaps one of the most famous French dishes. It's no exaggeration to say that the best French dishes were born on peasant tables. What do you do with tough beef to make it tender? Cook it for a while, of course. Adding root vegetables and herbs from the farmer's garden makes the dish delicious and filling. But simmering all this in wine, rather than water, turns it into a truly aromatic and refined dish. Red wine has never been a problem in Burgundy. Of course, we should have used a bottle of Burgundy for Boeuf Bourguignon, but we'll make a concession and use any trusted dry red—inexpensive but high-quality. Something you'd enjoy drinking neat, not something that somehow "didn't go down well."
This beef stroganoff with mushrooms has an incredibly rich flavor thanks to the generous amount of mushrooms: a whole kilogram for every pound of meat. You'll see: your loved ones will truly appreciate such an original idea! Otherwise, this version of beef stroganoff isn't much different from the classic version, except for a touch of mustard added to the sour cream sauce. Incidentally, some might think the beef stewing time in the recipe is too short, leading to tough pieces. This is not the case at all! If you use the recommended cuts for beef stroganoff, pound the meat well, and slice it thinly, it will cook perfectly.
Pasta with Bolognese sauce, or "Bolognese style," is a traditional dish from the central Italian region of Emilia-Romagna. Bologna has always been such a wealthy and prosperous city that its residents...
Pasta carbonara is spaghetti topped with thin slices of bacon, topped with a sauce of eggs and cheese. This sauce is cooked through by the heat of the freshly cooked pasta. All cookbooks...
