1pounddry Fettuccine noodlesegg noodles; we use GF chickpea noodles
4tbsplardor butter, but lard is healthier and more economical as a cooking fat
4clovesgarliccrushed or minced
1poundmushrooms, slicedHaw River Mushrooms make this dish!!
2poundsbeef steaks or stir fry piecessliced or cubed
2tspdijon mustardLusty Monk makes everything better!
1tsppaprikaI use a mix of ginger, black pepper, allspice instead to avoid nightshades
1/3cupdry white wineor more if you want a stronger flavor
2cupsbeef stockby all means, make it from scratch in advance if you can
2tbspflourany wheat substitute also fine, or 1 tbsp arrowroot
real salt and ground pepper
1cuplight sour creamwe make ours from scratch, but best store-bought organic/grassfed will do
chopped fresh parsly as garnish
If you are using fresh, local mushrooms, start with a dry cast iron pan and saute them over medium to medium-high heat until you've cooked quite a bit of the water out, about 5 min. Set them aside. They will have cooked down considerably in size, but don't worry, their flavor far exceeds their volume. If you are using boring store-bought mushrooms, skip this step.
In a separate pot, boil sufficient water for the pasta. Once water is boiling, add pasta and cook according to package instructions. Drain and add some olive oil or butter to the noodles to prevent from sticking together.
Pat the steak pieces dry with a paper towel. Salt and pepper the steaks liberally. Melt 2 Tbsp of lard in the frying pan over medium-high heat, til the lard is starting to sizzle. Sear the steak pieces in single-layer batches until browned. I usually do this on pretty high heat for a good sear, but don't burn them. Transfer to a plate.
If any steak bits burned in the pan, mop those up with a paper towel and compost. Melt 2 more Tbsp of lard in the pan and add the chopped onions and saute until transparent. Add the garlic and saute just until fragrant (~30 secs).
Add the sliced mushrooms and cook on medium to high-heat and brown them in the onions and fat, about 5 more min. Mix in the mustard and spice. Layer a pinch of salt and pepper at this step, not all that you plan to use.
Add the wine to the hot pan and deglaze the bottom of the pan, scrapping off any browned bits and reducing the wine by half. If you decide to add more wine, it's important to cook for 3 more min, as you don't want the astringency of the wine to make contact with the meat. Cooking concentrates the flavor and mellows the wine.
While wine is cooking down, whisk together beef stock, flour (or substitute) and Worcestershire until smooth. Pour this mixture into the mushrooms and onions and simmer for 5 min., stirring as needed, until sauce thickens.
Add the beef and any juices from the plate, season with salt and pepper again (taste first). Turn down the heat and add the sour cream. Do not boil the cream. Add the pasta to the pan and garnish with parsely. Serve from pan to happy faces.
Recipe modified from https://cafedelites.com/creamy-beef-and-mushroom-stroganoff/