Beef Stroganoff
Classic Beef Stroganoff you've got mushrooms, onions, and beef swimming in this creamy deep and rich sauce that will set itself apart from any stroganoff you've ever had in your life.
Ingredients
- 1/2 Tablespoon of smoked paprika
- 1/2 Tablespoon sweet paprika
- 500 g of beef filet or sirloin
- 60 g of butter
- 225 g sliced mushrooms
- 1 white onion sliced
- 1 dessert spoon of dijon mustard
- 60 ml of brandy
- 400 ml of sour cream
- 1 dessert spoon of cracked black pepper
- A pinch of porcini dust or dried nutmeg
- A dash of Worcester sauce
- Salt & Pepper for seasoning
- Fresh Thyme optional
Instructions
- Earlier in the day begin by seasoning on either side the Beef with salt, pepper and paprika, leave to marinate in the fridge for anywhere up to 4 hours.
- Take the Beef out of the fridge up to 1/2 hour before cooking so it reaches room temp
- Cut the Beef into thin strips
- Gather and prepare all other ingredients
- Melt 30 g of butter in a saucepan, when it starts to bubble and get hot, sear the beef on each side (you literally just want to flash cook it in the pan the middle should still be pink (do this in batches ))
- Remove the Beef and set aside
- In the same pan melt the rest of the butter and gently sweat (low heat ) the onions & mushrooms, season them now (pinch of salt & pepper) add Thyme if using
- Turn the heat up and deglaze the pan with the Brandy
- Add back in the Beef followed by the Porcini dust/ Nutmeg, Worcester sauce, Black pepper, Dijon & Sour cream
- Simmer for 8/10 mins, stirring continuously.
- Top with some chopped fresh flat leaf parsley & serve with either creamy mashed potatoes, rice or pasta