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Tripoline Stroganoff !

Elena Ivanovna MolokhovetsNo doubt there’s an equivalent of Mrs Beeton in every country (or so I’d like to believe). In the case of imperial Russia there was Elena Ivanovna Molokhovets who wrote the famous: A Gift to Young Housewives.

I know *I know* we’re neither young – nor … Anyway! Apparently we owe Mr. Alexander Grigorievich Stroganoff of Odessa the famous invention of beef and mushrooms cooked in a creamy sauce with dill …mmmm!

baron-alexander-stroganov.

Although the original dish -dates from the late 1800s- was usually served with either steamed white rice or mashed potatoes >needless to say that neither has European origins

However, apparently nowadays the most common version of this dish is served with tagliatelle, moreover so, beef its often substituted with turkey.

My take on this dish involves mock octopus tentacles… in pasta form!

To feed two frightfully hungry tummies you will need:

  • 200g cooked tripoline pasta
  • 300g diced turkey breast
  • 300g sliced mushrooms
  • 100ml single cream
  • 2 bay leaves
  • 1tbsp chopped dill leaves
  • 1 small chopped onion
  • 1 cube of vegetable stock
  • 1 cup hot water
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tbp grated parmesan
  •  Salt & pepper

 

Method

 

In a saucepan melt the butter and sauté the onion and meat, after 5 minutes add the mushrooms and the stock cube followed 1 cup of hot water.

 Add the dill, bay leaves, salt and pepper.

Let it simmer for 10 minutes.

IMG_7635.JPG

 In the meantime, cook the pasta, following the packaging instructions, usually takes about 10-12 minutes.

When it’s ready add the cream and the pasta. Drizzle with olive oil and mix gently, allowing the sauce to coat the pasta.

 Before serving garnish with some grated parmesan.

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