• 6servings
  • 110minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 675g beef stewing steak, cut into pieces

  3. 225g bacon, cut into 5mm pieces

  4. 1/2 onion, diced

  5. 3 sticks celery, diced

  6. 2 tablespoons seasoning salt

  7. 4 tablespoons Worcestershire sauce

  8. 1 1/4L beef stock

  9. 250g egg fettuccine

  10. 1 teaspoon butter

  11. 1 (300g) tin chopped mushrooms

  12. 4 tablespoons cornflour

  13. 5 tablespoons cold water

  14. 250ml soured cream

Instructions Jump to Ingredients ↑

  1. In a large casserole heat the oil over high heat and brown the cubed beef. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned beef to the pan.

  2. Stir in seasoning salt, Worcestershire sauce and beef stock. Bring to the boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.

  3. Bring a large pot of lightly salted water to the boil. Add the egg pasta and cook for 8 to 10 minutes or until al dente; drain.

  4. In a frying pan, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.

  5. Bring the meat mixture to the boil. Mix together the cornflour and the water, and stir into the meat mixture; stirring constantly. Stir in soured cream until creamy serve over the pasta.


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