Minced Beef with Mushrooms and Tagliatelle

Preparation

• 1
  Finely dice the onion and slice the garlic thinly. Clean the mushrooms and cut them into thick slices.
• 2
  Heat one tablespoon of oil in a pan. Sauté the onion and garlic until translucent. Add the mushrooms and fry for approx. 3-5 minutes until they have shrunk slightly. Then add the minced beef and break it into small pieces with a spatula. Fry everything for approx. 5-10 minutes until the liquid has evaporated.
• 3
  Stir in Worcestershire sauce and Dijon mustard, briefly roast, and deglaze with beef stock. Season with salt and pepper. Simmer over low heat with a lid on for approx. 30 minutes, stirring occasionally.
• 4
  In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth and add to the sauce. Stir until the sauce thickens slightly. Finally, stir in the sour cream.
• 5
  Cook the tagliatelle according to package instructions in salted water until al dente. Drain and serve immediately with the sauce. Sprinkle with freshly chopped parsley.