This hearty pasta dish looks fancy, yet it’s so quick to make!

Beef, Mushrooms & Goat Cheese Stroganoff

2 cups diced beef

1 tbsp  grape seed oil

1 cup sliced mushrooms (shiitake, oyster, brown beach / whatever mushrooms you like)

1 tbsp sliced shallots

1 clove garlic crushed

1 tbsp butter

1 tsp chopped tarragon

1 tsp chopped parsley

1/4 cup white wine (nice chardonnay preferred)

1/4 cup chicken stock

1/4 cup 35% cream

1/2 cup crumbled goat cheese

2 cups cooked fettuccini pasta noodles

1) Heat the grape seed oil over high heat in a large pot.

2) Sear the diced beef in the oil until golden brown.

3) Add in the shallots, garlic, butter and continue to sauté for another minute.

4) Next add the mushrooms and sauté for another minute.

5) Now add the white wine, chicken stock and bring to a boil.

6) Once hot add the cream and simmer for 2 to 3 minutes.

7) Last add the goat cheese, pasta, parsley and tarragon. Season with salt, pepper and serve.

Courtesy Jason Parsons www.peller.com/niagara/