Not sure how traditional this version is, but it is the best I have tasted since I don’t know when. The meat does not matter too much so long as it is not fatty. Cheap cuts will do because it will be tenderised.
- 500g beef (you can buy stir-fry beef already cut)
- 500g flat brown mushrooms
- 1 large onion halved and sliced
- 2 tsp crushed garlic
- 2Tbsp. Paprika (I like smoked) Be generous.
- 1 tsp baking soda
- 1 heaped Tbsp. Plain flour
- zest of 2 lemons
- salt and pepper
- A dash or two of Worcestershire sauce
- 1 cup beef or chicken stock
- 1 cup sour cream
- 3 Tbsp. olive oil
- a bunch of fresh parsley, chopped
- spirali pasta
- slice the meat into thin strips (this is best done with a sharp knife when the meat is partly frozen, or partly thawed) unless you are using precut stir fry beef.
- Dust the meat with the baking soda, paprika, flour, zest, salt and pepper. Ensure every piece is well coated
- put the meat aside, covered, for about half an hour or more.
- slice the mushrooms thinly
- brown the meat in hot oil then add the onions and mushrooms. Continue to fry until the oil returns and the moisture from the mushrooms is almost gone.
- add the stock and sauce and turn down to a simmer until the mixture is almost dry again
- While it is simmering, cook the pasta
- Turn off the heat, stir in the cream and warm it through
- Serve on pasta garnished with fresh parsley.