Ingredients and Weight:
- Beef tenderloin: 500 grams (1 pound)
- Cream: 2 cups
- Mushrooms: 1 cup, sliced
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Beef broth: 1 cup
- Salt and pepper: to taste
- Spaghetti or other pasta: 500 grams (to serve 8 people)
- Butter and olive oil: for cooking pasta
- Fresh parsley: to garnish
Preparation Time:
- Preparation Time: 30 minutes (plus cooking time for pasta)
- Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large skillet, cook the beef tenderloin in small pieces with the garlic and olive oil until browned. Remove excess fat.
- Add the chopped onions and continue cooking until softened.
- Stir in the mushrooms and cook for a few minutes more.
- Pour in the beef broth and let it simmer for about 15 minutes.
- Add the cream and season with salt and pepper. Simmer for another 10 minutes, until the sauce thickens.
- Meanwhile, cook the spaghetti according to package instructions. Drain and toss with a little butter to prevent sticking.
- Serve the stroganoff on a bed of spaghetti, topped with fresh parsley.
Nutritional Information:
(Please note that the caloric content may vary depending on the specific ingredients used)
- Calories: Approximately 600-700 per serving (without pasta)
- Fat: Moderate
- Carbohydrates: Depends on the type of pasta used
- Protein: High, due to the beef content
Dish Characteristics:
- Rich and creamy sauce with a luxurious feel.
- Beef tenderloin provides a tender and juicy meat experience.
- Great as a special dish or for a family dinner.
User Comments:
- "The stroganoff was amazing! The sauce was so creamy and flavorful."
- "I loved the combination of beef and mushrooms. It was a perfect dish for a special occasion."
- "The preparation was quite simple, but the result was impressive."
Special Precautions and Tips:
- Use fresh ingredients for best results.
- Beef tenderloin is preferred for its tenderness, but you can also use other cut of beef if desired.
- Adjust seasoning according to taste. Start with smaller amounts of salt and pepper, and add more if needed.
