Stroganov with Minced Meat and Pasta

INSTRUCTIONS

• 1
  First, prepare the vegetables: Peel and finely chop the onion and garlic, and wash, dry, and slice the mushrooms thinly.
• 2
  Bring salted water to a boil in a large pot over high heat. Once the water boils, add the pasta to the pot and cook over high heat for 14–15 minutes. After cooking, drain the pasta and rinse under cold water.
• 3
  Meanwhile, heat 4 tablespoons of oil in a medium pan over medium heat. Once the oil is hot, add the onion, garlic, and minced beef to the pan and sauté everything together for 7–8 minutes over medium heat. While sautéing, break up the meat with a wooden spoon to prevent larger clumps from forming. After this time, add Dijon mustard, Worcestershire sauce, mushrooms, salt, and pepper, and sauté for another 2–3 minutes.
• 4
  Then, pour in 300 ml of beef broth, season with salt and pepper to taste, reduce the heat to low, and simmer the mixture slowly for 15–16 minutes. Once the mixture has cooked through, pour 330 ml of cooking cream into the pan, mix 1 tablespoon of starch in 20 ml of water, and pour the resulting mixture into the pan. Increase the heat to medium and cook for another 3–4 minutes.
• 5
  Finally, add the pasta to the mixture, stir, and add finely chopped parsley. Divide the finished dish among individual plates and serve.