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Beef Stroganoff


Serving size: Serves 4
Cuisine type: Russian
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

750g eye fillet of beef
salt and pepper
1 tablespoon olive oil
30g butter
2 onions, thinly sliced
300g mushrooms, sliced
2 tablespoons cognac
a generous splash of red wine
¾ cup beef stock
1 tablespoon Dijon mustard
200ml sour cream or crème fraîche
¼ cup chopped curly parsley
serve with buttered fettuccine
paprika

METHOD

Slice the beef into strips. Season with salt and pepper.

Heat olive oil with the butter. Add the beef and cook, in batches, until browned. Remove and set aside.

Add onion and mushrooms; cook, stirring until soft. Add cognac and set alight.

When flames die down, add red wine, beef stock and mustard. Return beef with cream to the pan. Bring to a boil; simmer 2 minutes before serving. Stir through parsley.

Serve stroganoff on a bed of buttered fettuccine, sprinkled with paprika.

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