Mushroom and beef stroganoff

Stroganoff was invented by a Russian chef in Saint Petersburg at a culinary competition during the period of the Czars. Glad that he did because this dish is easy and nice to have. Serves as a comfort food too.

Serves 4 (adjust serving size accordingly)
Source: One-dish meals

1 tbsp butter
2 cloves garlic, peeled and chopped
1 onion, peeled and thinly sliced
200g beed tenderloin, cut into strips
800g white button mushrooms, caps wiped, stems discarded and sliced

1 tbsp all-purpose flour
1/2 cup white wine
1 cup sour cream
1/4 tsp ground nutmeg

salt to taste
ground black pepper to taste
300g Linguine, cooked al dente


1. Melt butter in a large pan over medium-high heat. Add garlic and saute for 30 seconds. Add onion and saute for 2 minutes.

2. Add beef and mushrooms and saute for  3 minutes. Reduce heat to medium. Stir in flour and cook for another minute.

3. Add white wine and cook until mixture thickens, stirring frequently, for about 3 minutes.

4. Mix in sour cream, then add nutmeg. Season to taste with salt and pepper.

5. Add linguine to a pan. Toss until linguine is well-coated with sauce. Serve hot.

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