Beef Stroganoff
Donal's Notes
My mum cooked this dish all the time while I was growing up – it’s fabulous comfort food! It’s delicious served with rice but far more indulgent and comforting devoured with fresh pasta. You can make this with any cut of beef you like – even mince – just make sure you adjust the cooking times accordingly.
Medium bowl
Tongs
Measuring jug
Large frying pan
Chopping board
Cutting knife
Plate lined with kitchen paper
Colander
Wooden spoon
Slotted spoon
Microplane
Instructions
1
Slice the steak into thin strips.
2
Dust the meat in the seasoned flour.
3
Pour the oil into a large non-stick frying pan and place over a medium-high heat. Fry the meat in batches until browned all over. Remove with a slotted spoon and set aside.
4
Finely chop the onion and slice the leek, mushrooms, and garlic.
5
Drop the butter into the pan. Add the onion and leek and fry for 5 minutes.
6
Add the mushrooms. Increase the heat, and cook until the mushrooms are lovely and golden.
7
Add the garlic and cook for 30 seconds.
8
Add salt to a large pot of boiling water. Cook the fresh pasta in the pot of boiling, salted water for 1–2 minutes. Reserve a cup of pasta water for later. Drain the pasta.
9
Meanwhile, return the meat to the frying pan.
10
Pour in the wine and let it all bubble away for a minute.
11
Add the zest of the lemon, cream, mustard, and paprika.
12
Add a splash of pasta water to the pan to loosen up the sauce.
13
Add the tagliatelle, toss well to coat the pasta in the creamy sauce.
14
Serve scattered with lots of parsley and a squeeze of lemon juice.
