Beef Stroganoff

This one is a classic with a few little flavour enhancing twists. My beef stroganoff. I use to look at this and go wtf but now it brings back a nostalgia. Usually I use a wavey wheat noodle but I couldn’t get any at the local so I served it with these giant spirals instead.

INGREDIENTS

  • 600g scotch or eye fillet thinly sliced

  • 3 tbsp EVOO

  • 1 large onion Thinly sliced

  • 3-150 cloves of garlic crushed lol

  • 500 grams of mushrooms I used what I had in the fridge also did you know that Swiss browns are just small portobellos? Thinly sliced

  • 2tbsp of flour of choice

  • 1tbsp tomato paste

  • 1 cup of a dry white or 1/2 cup of brandy

  • 2 bred stock cubes or 500ml of stock

  • 2-3 bay leaves

  • 1tsp smoked paprika

  • 2 tsp Dijon mustard

  • 1.5 tbsp Worcestershire sauce. That’s hard to spell

  • 200-250g sour cream or even yoghurt or crème fraiche

  • Pasta or noodle of your choice

  • Parsley

METHOD

Brown the beef in two batches in a heavy bottom pot. I used one from @lecreusetanz that i got gifted.

I basically pop a pot on high and add oil then place beef in for 40seconds all up and remove to a plate. Remember to salt and pepper beef before it goes in.

Add onions and turn heat to medium and cook for like 6-9 minutes until softened.

Add garlic and cook for further minute.

Then add mushrooms for 5 minutes stir occasionally.

Now tomato paste for 1 minutes stirring.

Now scatter over flour and stir.

Now add wine and stock. If you add stock cubes then add 250mls of water

Add bay leaves, paprika, mustard, Worcestershire and sour cream. Turn to a simmer for 8-10 minutes

This is when you should cook your pasta or noodles to packet instructions and 1 minute less in heavily salted water.

Add beef back in and cook for 1 minute stirring Taste and season

Drain pasta and pop onto a serving dish or pop it into the pot.

Add sauce over the top and finish with chopped parsley