Serves 4
Preparation: 10 min
Cooking: 15 min
300 g linguine pasta
oil
30 g butter
30 ml (2 T) flour
500 g beef strips
15 ml (1 T) paprika
1 onion, sliced
200 g mushrooms, sliced
250 ml (1 c) sour cream
handful of fresh parsley
salt and pepper
Lemon slice to serve
1 Bring a pot of salted water to the boil and cook the pasta according to the packet instruction until just done. Drain and drizzle with a little oil to prevent the noodles sticking together.
2 In a frying pan over medium heat melt the butter and add 5 ml (1 T) oil. Sprinkle the flour over the beef and cook in the hot oil for 3 minutes or until browned. Stir in the paprika, onion and mushrooms and cook for 3 minutes.
3 Pour in 45 ml (3 T) water and swirl the pan. Add the sour cream and simmer over low heat for 3 minutes. Add the parsley and season with salt and pepper. Serve over the pasta with lemon slices
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