In a stainless steel pot or pan, add the olive oil, choosing a high-quality variety that will provide an intense flavor to the dish. Season the meat with salt and freshly ground pepper, ensuring all sides are well coated. Place the meat in the pan and sear it over high heat, making sure to turn it periodically, until the water reduces and it begins to caramelize, developing a delicious crust. Once the meat has taken on a nice color and is browned, remove it to a plate and set aside to keep it juicy.
In the same pot, add the butter and let it melt over low heat. Then, add the sliced mushrooms and chopped onion. Caramelize these ingredients for 10-15 minutes, stirring occasionally, until the onion becomes translucent and the mushrooms release their juices. Add the minced garlic, thyme, and oregano, stirring quickly to allow the flavors to develop. Let the mixture combine for no more than 30 seconds, being careful not to burn the garlic.
After the spices have released their aroma, add the flour, distributing it evenly, and once it has disappeared into the mixture, pour in the dry white wine and beef broth. Bring the mixture to a gentle boil, being careful to scrape the bottom of the pot with a spatula to release the caramelized flavors that have formed. Add the seared meat back to the pan, cover with a lid, and let it simmer on low heat for about an hour. The cooking time may vary depending on the type of meat used; tougher meat will require a longer time to become tender.
When the meat is ready, prepare the pasta according to the package instructions, making sure to cook it al dente. Once cooked, drain the pasta and toss it with a little extra virgin olive oil to prevent sticking. Portion the pasta onto plates, then remove the stew from the heat. Add the sour cream, finely chopped green onion, and season to taste with salt and pepper. Mix well to incorporate all the ingredients, then serve the stew over the pasta, enjoying a delicious and comforting dish that combines the rich flavors of the meat with the delicacy of the pasta. This recipe will turn any meal into a true feast!
In the same pot, add the butter and let it melt over low heat. Then, add the sliced mushrooms and chopped onion. Caramelize these ingredients for 10-15 minutes, stirring occasionally, until the onion becomes translucent and the mushrooms release their juices. Add the minced garlic, thyme, and oregano, stirring quickly to allow the flavors to develop. Let the mixture combine for no more than 30 seconds, being careful not to burn the garlic.
After the spices have released their aroma, add the flour, distributing it evenly, and once it has disappeared into the mixture, pour in the dry white wine and beef broth. Bring the mixture to a gentle boil, being careful to scrape the bottom of the pot with a spatula to release the caramelized flavors that have formed. Add the seared meat back to the pan, cover with a lid, and let it simmer on low heat for about an hour. The cooking time may vary depending on the type of meat used; tougher meat will require a longer time to become tender.
When the meat is ready, prepare the pasta according to the package instructions, making sure to cook it al dente. Once cooked, drain the pasta and toss it with a little extra virgin olive oil to prevent sticking. Portion the pasta onto plates, then remove the stew from the heat. Add the sour cream, finely chopped green onion, and season to taste with salt and pepper. Mix well to incorporate all the ingredients, then serve the stew over the pasta, enjoying a delicious and comforting dish that combines the rich flavors of the meat with the delicacy of the pasta. This recipe will turn any meal into a true feast!
Ingredients
For 4 servings: 2 tablespoons olive oil, 500 g beef cut into strips of about 2-3 cm, salt and freshly ground pepper, 30 g butter, 2 onions finely chopped, 300 g sliced champignon mushrooms, 2 cloves of garlic finely grated, 2 tablespoons white wheat flour, 1/4 teaspoon thyme, a small pinch of cayenne chili, 1/4 teaspoon oregano, 125 ml white wine, 800 ml water + 1/2 organic beef cube or 800 ml clarified beef broth, 200 ml sour cream (30% fat - it is important that this has a high fat content to prevent separation), 1 tablespoon finely chopped green onion (only the green tops), 800 g fresh tagliatelle.