Method:

ST - Put a pan with enough water that will cover the pasta over medium heat. Add a pinch/dash of salt and cover with a lid. If you don't have a lid, use a plate.
MWV - place pasta and water into a covered safe container and cook on high for 2 minutes (stir) then medium for 12 minutes. Take out and stand for several minutes.
ST - Put a frying pan on medium heat on the stove and add about 2 dessertspoons of oil.When the pan has become hot, add the beef and mushrooms and saute´(link???).
MWV - Combine beef and mushrooms and cook covered for 3 minutes on medium high.
Peel the onion, 1 to 2 cloves of garlic and a thumb-size of the ginger. Slice and dice all three finely. (photo???)
ST - Stir the beef and mushrooms so they don't burn and add the onion, garlic and ginger.
Stir and allow to saute´ for several minutes.
MWV - Add the onion, garlic and ginger and the stroganoff sauce. Cover and cook on medium high for 6 -8 minutes. Drain the pasta - follow instructions below.
ST - By this time the water should be on the boiled so add the pasta and turn heat to low, replacing the lid. When the water starts to boiled again, turn the heat off and do not lift the lid until you are ready to serve the meal.
ST - Add the Stroganoff sauce and stir through. Turn the heat to low and allow to simmer for 10 minutes.
ST - If you have a lid for the fry-pan, place that on top, it help to make things cook faster and conserves heat and energy saving $$$s.
After 10 minutes, check to see if the pasta is cooked. It should be soft but still firm, not falling apart.
If it is cooked, drain well and return to the pot. Add 2-3 dessertspoons of oil and if you like some butter or spread and stir through gently.
Stir several dessertspoons of the sour cream into the stroganoff
To Serve:
In a large bowl or dinner plate, place the pasta then spoon over the stroganoff.You could have a side salad if you like.

Copyright © 2009 The LazyCooK