Beef Stroganoff
Ingredients
- 2 tbsp olive oil
- 500 g sirloin steak
- 1 tbsp plain flour seasoned with salt and pepper
- 20 g unsalted butter
- 1 onion
- 1 leek
- 200 g button mushrooms
- 2 cloves garlic
- 175 ml white wine
- 1 lemon
- 100 ml double cream
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 2 tbsp fine salt
- 400 g fresh egg tagliatelle
- fresh parsley chopped, to scatter
- sea salt
- ground black pepper
Equipment
Medium bowl
Tongs
Measuring jug
Large frying pan
Chopping board
Cutting knife
Plate lined with kitchen paper
Colander
Wooden spoon
Slotted spoon
Microplane
Instructions
- Slice the steak into thin strips.
- Dust the meat in the seasoned flour.
- 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.
- Finely chop the onion and slice the leek, mushrooms, and garlic.
- Drop the butter into the pan. Add the onion and leek and fry for 5 minutes.
- Add the mushrooms. Increase the heat, and cook until the mushrooms are lovely and golden.
- Add the garlic and cook for 30 seconds.
- 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.
- Meanwhile, return the meat to the frying pan.
- Pour in the wine and let it all bubble away for a minute.
- Add the zest of the lemon, cream, mustard, and paprika.
- Add a splash of pasta water to the pan to loosen up the sauce.
- Add the tagliatelle, toss well to coat the pasta in the creamy sauce.
- Serve scattered with lots of parsley and a squeeze of lemon juice.
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.
Nutrition
Calories: 765kcal