Beef Stroganoff is a dish first served in the late 19th century. It features mustard and sour cream as the tastes which make this dish.

This is my version giving a taste and consistency to my liking:

Ingredients

500 g beef tenderloin sliced into strips
2 large onions (quartered)
3 large cloves of garlic (diced)
1 punnet of mushrooms (your choice of white, brown or even canned)
1 - 2 tablespoons of mustard (your choice of type: Dijon would be typical)
3 tablespoons of sour cream (or Greek yoghurt if more convenient)
Beef or chicken stock powder
Starch suspension

Method

In a heavy bottomed pan (like a Dutch oven), sear the beef pieces. The greater the sear, the more the flavor which results in the goulash. Set aside.

Now fry the onion slices until translucent; add the garlic and fry only until the garlic is smelt.

Add the mushrooms and continue frying.

Return the seared beef to the pan.

Add stock powder (to taste) and some water.

Simmer until the beef is tender to your liking.

Add the mustard.

Add the starch suspension to bring the dish to a consistency of your liking.

Add the cream (or yoghurt) - do not boil - just heat through.

Serve with your choice of carb: mashed potato; pappardelle (as above); pasta shells (as here with a beef casserole); or rice.

I made pappardelle to go with the Stroganoff.

How to make pappardelle

Allow about 100 g of flour per diner. The type of flour (plain only) is up to you. If you like your pasta chewy then you should use flours with a higher gluten content such as bread flour. If you like your pasta softer, then you have a wide range of other flours to use including standard baking flour. I used bread flour and found it more chewy than I would have liked. A blend might have been better.

For each 100 g of flour add 1 large egg.
Mix egg and flour and knead for as long as it takes to end up with a hard, smooth dough ball.
Kneading might take as long as 30 minutes as the dough is a dry mix.
When satisfied with the consistency of the dough, wrap it in cling film and set aside for at least 30 minutes or longer.
After the resting, roll out the dough with a pasta machine or rolling pin to a thickness of your liking - thinner makes for quicker cooking and softer bite. A rectangular-shaped rolled out dough should be aimed for. After rolling out, cut the flattened dough into strips about 2 - 3 cm wide. This is pappardelle. Cooking time in boiling water can take some time (at least 10 - 15 minutes if your pasta is thick) but it should be no longer than it takes to achieve the pasta texture that you like.