Valerie's Tarragon Beef Pasta with Mushrooms

Recipe and picture courtesy of Valerie Alava Ross 

This is similar to Beef Stroganoff....but not. More of a French or Italian feel. Tarragon always reminds me of French cooking. Of course, in this particular case I made fresh 

fettuccine...most definitely Italian. Perhaps its intercontinental. Maybe fusion? It was good and the sauce would go with any type of pasta...you could even switch out the 

pasta for rice or potatoes. It would work.

1 lb ground beef

1 large onion chopped

3 cloves garlic

1 lb fresh mushrooms, sliced

bunch of fresh chopped Tarragon (1/2 cup?)

tsp + Kitchen Bouquet (sauce/gravy enhancer)

2 tsp (?) cornstarch and a bit of water for a paste

tsp Worcestershire sauce

1 1/2 tsp Better than Bouillon and 1 1/2 cup water (or 10 ounces of beef stock/broth)

2 - 3 tbs (?) sour cream

Cooked Pasta

Cook the onion in a bit of olive oil for a couple minutes till translucent. Add ground beef and cook till browned thru. Add garlic and cook for a couple minutes more. Drain 

excess fat. Add broth of Beef Better Than Bouillon and water. Add a couple tsps cornstarch (?) to a cup and add a bit of water. Add to mixture on stove top. Stir well. Add 

Worcestershire sauce and Kitchen Bouquet. Cook on med heat a few minutes more. Sauce will start to thicken. Add more water if need be. Add sour cream, salt and pepper to 

taste. Add chopped Tarragon. Toss sauce in fresh cooked pasta. Top with more fresh Tarragon.