Mention ‘wagyu beef’ and most people will think of a thick juicy steak. But wagyu can be enjoyed in different ways. This recipe is a twist on the traditional Russian stroganoff, with the rich flavours and tenderness of the wagyu elevating this pasta sauce to a new level. Serves two.
Ingredients
2T olive oil
1 onion, sliced
1 clove of garlic, crushed
400g tagliatelle
2T plain flour
500g wagyu skirt steak, sliced
150g créme fraiche
1t English mustard
100ml beef stock
1 large handful of Italian parsley, chopped
Method
Heat 1T oil in frying pan. Once the pan is hot, fry beef quickly so that it is still pink in the middle. Set aside.
Heat remaining oil in a frying pan. Add onion and cook on a medium heat for 10-15 minutes until it softens and starts browning. Add a dash of water if it starts to stick.
While the onions are cooking, boil pasta.
Add garlic to frying pan and cook for a couple of minutes. Add mushrooms and cook for about five minutes until completely softened. Season well with salt and pepper.
Sprinkle flour over the mixture and stir until a sandy paste is formed. Stir in mustard.
Mix crème fraiche and beef stock together. Gradually add to pan and stir until combined. For a lusciously smooth and shiny sauce, add two to three tablespoons of the hot pasta water to the pan and stir.
When the sauce starts bubbling, turn off heat and add seared beef slices.
Drain pasta and serve with the stroganoff sauce. Finish off with freshly ground salt and pepper and a garnish of Italian parsley.
