Beef stroganoff is such a yummy winter comfort food and I've made it a few times with this recipe I got from the Masterchef 2010 TV show - here’s the link to the recipe including how to make the fettuccini.
In my variation I don't make the pasta as they do (but a pasta machine is on my wish list!) it is a good mid week meal as takes less than an hour to get on the table. I know it sounds like a lot of brandy but this really adds to the flavour and the paprika gives it a rich red colour - trust me it’s delicious!
Beef Stroganoff and Parsley Fettuccini
2 tbs sweet paprika
500g beef eye fillet sliced into strips
¼ cup olive oil
40g butter, plus extra to serve
200g Swiss brown mushrooms, thinly sliced
3 eschalots, finely diced
2 tbs tomato paste
½ cup brandy
1 cup beef stock
2 tbs Worcestershire sauce
2-3 tbs sour cream
2 tbs parsley, finely chopped
Fettuccini pasta (I use a packet of fettuccini egg nests)
Combine paprika, flour and 1 teaspoon of sea salt in a sandwich bag and toss beef in the mixture to coat.
Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
At this stage put a large pot of salted water on to boil, add pasta and cook until ala dente.
Once your stroganoff is thick and the brandy taste has disappeared reduce heat to medium, stir in sour cream, reserved beef and juices, and season with salt and freshly cracked pepper.
Drain pasta and stir through the fresh parsley.
Serve in a bowl with parsley fettuccini and topped with beef stroganoff.
Do you make recipes you have seen on the TV?
[Image via Masterchef]