Stroganoff, a creamy dish of sautéed beef and mushrooms, is the ultimate comfort food. It’s perfect for dishing up with noodles, rice or potatoes and serving to a big crowd or reheating for a day or two after you prepare it for the perfect, easy leftover meal.
Ingredients
- 1 purple onion
- 1 clove of garlic
- 1 lemon
- 2 handfuls of wild mushrooms
- 2-3 sprigs of fresh flat-leaf parsley
- 1.1lbs fillet steak
- 1 teaspoon paprika
- olive oil
- 1 tsp of unsalted butter
- 1 small glass of brandy
- 1.7 fl oz sour cream
Method
- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of saran wrap. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate
Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.
Remove from the heat and stir in the cream and parsley. Delicious served with bread and gherkins.
