Beef and Mushroom Macaroni

Pasta, one of most popular guilty pleasures in the world!

And this one is highly addictive! This hearty dish combines rich flavours of beef, savory mushrooms and tender macaroni pasta.

Beef adds a hearty and robust taste, while the mushrooms bring a depth of earthy umami.

Combined with perfectly al-dente cooked macaroni, this dish becomes a comforting and satisfying meal.

The sauce finally ties everything together, creating a harmonious blend of textures and flavours.

And that’s how you get a comfy meal that you're sure to love!

In a pot over olive oil sear diced beef for about 2 minutes, then season it with Vegeta, pepper and garlic powder.

Cover with seasoned 1.5 l of beef stock, add bay leaves and simmer over low heat until the liquid reduces, about an hour.

Then add sliced oyster mushrooms and continue cooking for 10 minutes.

Whisk Kotanyi stew mix, flour, tomato paste and 250 ml of lukewarm water until fully combined, then stir it into the beef and mushrooms. Cook for 2-3 minutes more until the sauce thickens up a bit.

Cook macaroni in salted water until al-dente, then add it into the sauce and leave for a few minutes to absorb the sauce better before serving.

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Beef and Mushroom Macaroni

Yield: 2

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Ingredients

• Beef chuck - 150 g
• Oyster mushrooms - 250 g
• Garlic powder - 0.5 teaspoon
• Kotanyi stew mix - 2 tablespoons
• All purpose flour - 1 tablespoon
• Tomato paste - 3 tablespoons
• Beef stock - 1.5 l + 250 ml
• Bay leaves - 2
• Olive oil - 1 teaspoon
• Macaroni pasta - 180 g

Instructions

1. In a pot over olive oil sear diced beef for about 2 minutes, then season it with Vegeta, pepper and garlic powder.
2. Cover with seasoned 1.5 l of beef stock, add bay leaves and simmer over low heat until the liquid reduces, about an hour.
3. Then add sliced oyster mushrooms and continue cooking for 10 minutes.
4. Whisk Kotanyi stew mix, flour, tomato paste and 250 ml of lukewarm water until fully combined, then stir it into the beef and mushrooms. Cook for 2-3 minutes more until the sauce thickens up a bit.
5. Cook macaroni in salted water until al-dente, then add it into the sauce and leave for a few minutes to absorb the sauce better before serving.