Masterchef Stroganoff
12 ingredients
7 steps
Ingredients
- 2 tablespoons sweet paprika
- 100 g flour
- 500 g beef, eye fillet sliced into strips
- 1/4 cup olive oil
- 40 g butter, plus extra to serve
- 200 g swiss brown mushrooms, thinly sliced
- 3 shallots, finely diced
- 2 tablespoons tomato paste
- 1/2 cup brandy
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 cup creme fraiche
Directions
-
1Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
-
2Heat 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.
-
3Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
-
4Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
-
5Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
-
6Reduce heat to medium, stir in creme fraiche, reserved beef and juices, then season with salt and pepper.
-
7Serve with pasta, mashed potato or rice.
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