Beef Stroganoff Fettuccine [Russia]

Ingredients

4 servings

250 grams of typical beef deep, thinly sliced

1 cup champignon mushroom, sliced

2 cloves of garlic, chopped

1 piece of onion, sliced ​​round

1 green pepper, sliced

1 tablespoon tomato sauce (I use delmonte)

1 tbsp mustard (I use french's yellow classic)

100ml uht milk plain (I use ultra milk)

250 ml cooking cream (I use Elle)

GarGul sufficiency and black pepper

1 packet of fettuccine paste (I use san remo)

1 table spoon unsalted butter for sauteing (I use anchors)

1 table spoon oregano

200 ml of water

Steps

§        Boil pasta with salt and oil. After al dente, remove from pot and input into ice water 5 minutes. Then drain.

§        Heat unsalted butter, garlic and meat input. Water input. Cook over low heat. Wait until the meat is tender and the water is running out.

§        Once the meat is tender and the water is running out, put onions and peppers.

§        Then input cooking cream and uht. Wait until it begins to boil.

§        Next input the tomato and mustard sauce. After boiling input oregano, gargul and pepper. Then turn off the stove.

§        Serve fettuccine along with separate cooked beef stroganoff.