Creamy Beef Stroganoff
Ingredients
Main Ingredients
Fettuccine pasta
250 g
Olive oil
20 ml
Unsalted butter (split_2tbsp_2tbsp)
56 g
Scotch fillet (tenderised, sliced_strips)
350 g
Brown onion (diced)
1 piece
Garlic cloves (minced)
4 piece
Swiss brown mushrooms (thinly_sliced)
300 g
Brandy
80 ml
Dijon mustard
30 g
Beef stock
375 ml
Plain flour
24 g
Worcestershire sauce
30 ml
Sour cream
120 g
Flat leaf parsley
10 g
Salt
10 g
Instructions
Cook the pasta
Bring a saucepan of water to a boil, season generously with salt, and cook the fettuccine as per packet instructions.
Sear the beef
Heat olive oil in a large pan over high heat. Sear the scotch fillet strips for 45 seconds to 1 minute per side in batches. Remove and rest on a plate.
Sauté aromatics and mushrooms
Melt 2 Tbsp butter in the same pan. Sauté diced onion for 2-3 minutes until golden. Add minced garlic and sauté 45 seconds. Add sliced mushrooms and cook 5-6 minutes until soft and golden.
Deglaze and thicken
Add Dijon mustard and brandy to deglaze the pan. Cook 2 minutes, stirring. Add flour and cook 1 minute, mixing well.
Simmer the sauce
Add Worcestershire sauce and beef stock. Mix well, bring to a boil, then reduce heat and simmer 6 minutes until thickened. Season to taste.
Finish the sauce
Reduce heat to low. Add sour cream and seared beef (with juices). Mix and heat for 1 minute. Remove from heat.
Combine and serve
Add cooked pasta to the sauce, mix well. Add pasta water if needed for consistency. Garnish with parsley and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken upon cooling; add a splash of stock when reheating.
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