Ingredients
1tbsp olive oil
½ onion, sliced
1 garlic clove, chopped
1 portabello mushroom, sliced
150ml/5fl oz double cream
salt and freshly ground black pepper
1 tsp Dijon mustard
splash water
1 tbsp olive oil
150g/5oz veal, chopped
salt and freshly ground black pepper
150g/5oz fresh papardelle pasta, cooked according to packet instructions
1 tbsp fresh parsley, chopped
Method
1. For the stroganoff sauce, heat the olive oil in a frying pan over a medium heat, add the onion and fry until softened but not coloured. Add the garlic and mushroom slices and fry for 3-4 minutes.
2. Add the cream, season, to taste, with salt and freshly ground black pepper, and simmer for five minutes.
3. Add the Dijon mustard and a splash of water and continue simmering for 3-4 minutes.
4. For the veal, heat the olive oil in a separate pan over a medium heat. Add the veal, season, to taste, with salt and freshly ground black pepper, and fry for 5-6 minutes until golden-brown on all sides. Add the veal to the mushroom sauce and simmer for 2-3 minutes.
5. To serve, place the cooked papardelle onto a serving plate, and top with the veal and mushroom stroganoff. Garnish with chopped parsley.
