Beef stroganoff

A quick dish with lots of rich meaty flavour.
 
beef stroganoff

Recipe from: 18 may 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 2
    tbsp
    paprika
  • 100
    g
    flour
  • 500
    g
    minute steak (sliced into strips)
  • 60
    ml
    olive oil
  • 40
    g
    butter
  • 200
    g
    sliced brown mushrooms
  • 2
    onions
  • 2
    tbsp
    tomato paste
  • 60
    ml
    brandy
  • 250
    ml
    beef stock
  • 2
    tbsp
    Worcestershire sauce
  • 250
    ml
    creme fraiche
  • 2
    tbsp
    olive oi l- to serve
  • 1
    handful
    parsley- to garnish
  • 200
    g
    fettucine
Servings: Change Serving
 
 

Method

 
Combine paprika, flour and 1 tsp of sea salt in a bowl. Toss beef in the mixture to coat.

Heat 2 Tbs of the oil in a large frying pan over high heat and sear the beef for 1-2 min or until browned. Remove and set aside.

Reduce heat to medium-high, add half the butter and remaining olive oil. Cook the mushrooms until tender. Reduce the heat to medium, add remaining butter, onions and cook for a few minutes until softened and translucent.

Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.

Reduce heat to medium, stir in reserved beef and juices, then season with salt and pepper.

To serve, garnish with parsley and enjoy with cooked pasta or rice.
 

Read more on: recipe  |  beef  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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