Beef,mushroom saute', spinack sauce and Fettuccine

Name: Beef,mushroom saute', spinack sauce and Fettuccine
Total time: 2400 s
Yield: yield : 4 servings
Cuisine: British
Ingredients: 400 gr Beef eye fillet, thick sliced; 200 gr Button mushroom,sliced; 150 g spinach leaves,washed,drained; 200 gr Natural Greek Yogurt; 2 TBsp Dijon mustard; 40 g unsalted butter; 1/4 cup grated Paseman cheese; 2 Tbsp Vegetable oil; 1 Tbsp plain flour; 1 large brown onion,thinly sliced; 2 garlic cloves,finely chopped; 400 gr Fettuccine,cooked,keep the reserve water; salt and white peper as required

Song Ngư @NOC2021

A crossing of beef stroganoff and spaghetti

Song Ngư @NOC2021

A crossing of beef stroganoff and spaghetti

Saved

Ingredients

40 minutes

yield : 4 servings

400 grBeef eye fillet, thick sliced
200 grButton mushroom,sliced
150 gspinach leaves,washed,drained
200 grNatural Greek Yogurt
2 TBspDijon mustard
40 gunsalted butter
1/4 cupgrated Paseman cheese
2 TbspVegetable oil
1 Tbspplain flour
1large brown onion,thinly sliced
2garlic cloves,finely chopped
400 grFettuccine,cooked,keep the reserve water
salt and white peper as required

Saved

Steps

40 minutes

1

Cook the Fettuccine pasta as package instruction, keep 1 cup of reserve water for later.
2

Add flour to the raw beef and mix weel, make sure the beef all covered by flour.
3

In a large frying pan,add 1 Tbsp oil and half amount of butter,cook on medium high to small bubbles. Add chooped garlic,stir for 30 seconds or to gralic turn light brown. Add floured beef,stir,cook for 2- 3 minutes. Add mushroom,onions, seasoning with salt and pepper,cook for further 2 minutes. Transfer to a plate.
4

In the same fyring pan,add remain oil and spinach,saute.
5

Transfer the spinack to a blenderor food processor with the cheese,dijon mustard and 1/3 of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).
6

Add