CREAMY BEEF STROGANOFF
This is a delicious dish to have for a dinner on cold and wet evenings as it is instantly warming and nourishing for all the family.
Serves 4
Ingredients
600g/1lb 5oz fillet beef
2 tbsp plain flour
½ tsp paprika/cayenne pepper
225g/8oz mixed wild mushrooms
250ml/9fl oz sour cream
1 large measure of brandy
2 shallots, diced
1 clove of garlic, crushed
150ml/5fl oz beef stock
Method
Heat a large heavy based frying pan with a little butter and oil.
Slice the beef into thin strips and place in a large bowl.
Mix the paprika/cayenne pepper into the flour and put the flour into the bowl with the beef.
Mix the beef around to make sure that it is fully coated with the flour and then shake off the excess.
Add the coated beef to the hot pan and seal quickly until it is browned all over. Mix in the torn selection of mushrooms, diced shallots, and crushed garlic. And allow them to cook for 3-4 mins until they, in their turn, are softened and gently cooked.
Pour in the brandy and allow this to ignite (be careful if you have an overhead extractor fan) and allow the alcohol to evaporate off.
Next pour in the sour cream and allow this entire mixture to come to the boil, add in the stock. Simmer for 3-4 mins until the sauce has sufficiently reduced, correct the seasoning and serve. Add in some chopped flat leaf parsley if desired.
Serve with plain boiled basmati rice.
Anne’s Top Tip
Sometime sliced gherkins are added in at the last minute for flavour and garnish.
