Sunday, August 21, 2011

Beef Stroganoff

I've been making this Beef Stroganoff recipe for some time and it is amazing as it is flexible (you can easily increase the beef to 800g and double the quantities of swiss brown mushrooms), freezes and reheats well. So begin the process, mix two tablespoons sweet paprika, 100g plain flour and 1 teaspoon of salt in a large bowl and then coat 500g - 800g of sliced beef.

In a deep fry pan, brown the beef in batches and set aside. In the same pan, saute 200 - 400g swiss brown mushrooms, add three finely diced eschalots and cook until caramelised.

Add 1/2 cup of brandy, 2 tablespoon worcestershire sauce, 2 tablespoon tomato paste, 1 cup of beef stock and bring to a boil. Reduce the heat to medium and stir in 1 cup creme fraiche and the beef.

Serve your delicious beef stroganoff on a bed of Parsley and Black Pepper Fettuccine or if you are lazy like me, steamed rice.

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