Speedy Beef & Mushroom Stroganoff

I love a Stroganoff, either with Beef or just an array of mushrooms, or in this case both :-). This is a dish once upon a time I would make often for friends, but I must say I do not think I have cooked this for a good few years. When I was younger my Mum taught me her recipe which used Red Wine, I prefer to use Brandy as the flavour is much richer (sorry Mum).  I like to cook this with braising beef cooked slowly so it is tender but this way is the quick way using Beef steak cut into strips.

Usually I would serve this onto Basmati rice mixed with wild rice but this time I served with Tagliatelle. Here in Spain it’s difficult to get hold of the Wild rice. You can serve with either both taste good. Please take a look and give it a try, it’s so delicious and a proper comfort food supper….

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Ingredients:

2 Large Good Quality Beef Steak’s

150g Shallots Cut these into chunks:

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350g Mixed Mushrooms (I used Portobello, White and White Hon Shimeji) Keep the mushrooms chunky.

2 Large Garlic Cloves Grated

250ml Brandy

250ml Good Beef Stock..Hot

1 Tbsp Tomato Puree

1 Tbsp Worcester Sauce

1/2 Tbsp Paprika

1 Tsp Dijon Mustard

100ml Sour Cream

Salt & Pepper

Handful Chopped Flat Leaf Parsley

Few Thyme Sprigs

Butter for frying

Tagliatelle to serve

Method:

Season the steak well and rub with oil, take a good non-stick deep-frying pan and heat until its hot. Place your steak in the hot pan and cook on each side for 2/3 minutes. Remove from pan, cover with foil to keep warm and set aside.

Add a knob of butter to the pan, then with the heat still on high add in your mushrooms and cook quickly until browned, set these aside.

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Add another knob of butter to the pan and now add in your shallots and brown.

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Once they have a good colour add in your garlic and paprika.

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Stir for about 2 minutes then pour in the brandy. This should sizzle.

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Let this bubble for  few minutes then add in the Puree, Worcester sauce, Mustard, Thyme leaves and Beef stock. Season well with salt and pepper.

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Taste the sauce. Add more Worcester/salt/pepper or puree according to your taste.

Now add in your cream, quickly stir well as you do not want it to curdle.

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Let this bubble away while you prepare your Beef and Pasta.

Heat salted water in a large pan ready for the Tagliatelle, once it is boiling cook for 2/3 minutes (if using fresh pasta, longer if dried, follow package instructions) Once cooked drain and set aside.

Uncover your Beef and slice into thin strips removing any fat. This should be pink inside and tender.

Pop the mushrooms and Beef along with the parsley (reserving some to sprinkle on at the end) into the sauce and stir, turn the heat off.

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Serve up onto the Tagliatelle and sprinkle with parsley…….

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Enjoy xxx



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