Creamy Beef Stroganoff

Creamy & Rich Beef Stroganoff

Recipe –

250g (8.8oz) – Fettuccine Pasta
1 Tbsp (20ml) – Olive Oil
2 Tbsp (28g) – Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
350g (12.3oz) – Scotch Fillet, Tenderised & Sliced Into Strips
1 – Brown (Yellow) Onion, Diced
4 – Garlic Cloves, Minced
300g (10.5oz) – Swiss Brown Mushrooms, Thinly Sliced
⅓ Cup (80ml) – Brandy (Substitute For White Wine or Beef Stock)
1 1/2 Tbsp (30g) – Dijon Mustard
1 ½ Cups (375ml) – Beef Stock
1 ¾ Tbsp (24g) – Plain Flour
1 1/2 Tbsp (30ml) – Worcestershire Sauce
120g (4.2oz) – Sour Cream
Flat Leaf Parsley, Garnish
Seasoning To Taste + Salt For Pasta Water

Method –

1. Place a saucepan of water over high heat & bring to a boil. Generously season the water with salt & cook the pasta as per the packet instructions.

2. Place a large pan over high heat. Add olive and once hot, add in the sliced scotch fillet, sear for 45 seconds to 1 minute on each side, remove from the pan & place onto a plate to rest. Do this in batches.

3. Melt the unsalted butter in the same pan, add onions & saute for 2 -3 minutes or until golden. Add in the garlic & saute for 45 seconds. Add in the Swiss brown mushrooms & saute for 5-6 minutes or until soft & golden brown.

4. Add the Dijon mustard & brandy to deglaze the pan & cook for 2 minutes, stirring regularly. Add the flour and cook for 1 minute, mixing well.

5. Add the Worcestershire sauce and beef stock, mix well, boil, reduce the heat to low and cook for 6 minutes or until thick. Check for seasoning and adjust if necessary.

6. Once thick, reduce the heat to low, add the sour cream & seared beef along with any plate juices, mix well & heat for 1 minute. Remove from the stovetop.

7. Add in pasta, mix through well to coat, add some pasta water if need be & serve. Garnish with flat-leaf parsley. Dig in.

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