800g Mick's Meat Barn Beef Stroganoff
1 Medium Brown Onion, cut into thin wedges
300g Swiss Brown or Button Mushrooms, sliced
250g Sour Cream
2 tbs Fresh Continental Parsley, finely chopped
250g dried fettuccine or penne pasta
Step One - Heat a splash of olive oil in a wok or frying pan over a high heat until just smoking. Add a small batch of Mick's Meat Barn Stroganoff mix to the pan and stir-fry for 2 minutes or until just cooked. Set aside on a plate and repeat the process with the remaining steak.
Step Two - Reduce the heat to medium. Add a dash of olive oil and the onions to the pan. Cook for 5 minutes or until soft. Add the mushrooms to the pan and cook until soft.
Step Three - Return the steak and juices to the pan, add the sour cream and cook until the beef is warmed through. Stir in the parsley. Simmer, allowing the sauce to thicken.
Step Four - Meanwhile, cook the pasta until al dente. Drain and serve with the creamy beef stroganoff.