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Beef Stroganoff Fettucine

Beef Stroganoff is the perfect dish for the cold winter. According to wikipedia, Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. In this recipe, I opted for crème fraiche based on recipe from Masterchef website. I never had stroganoff in my life and this is the first time I’m cooking it so I really enjoyed the end results. The crème fraiche gave the sauce an extremely smooth silky creamy texture (almost curry-like except no spices) and it really went well with the fettucine. I will definitely cook this again and service it with plain white rice or mash.

Ingredients:

  • 2 tablespoon sweet paprika
  • 100g flour
  • 500g beef eye fillet, slice into strips
  • ¼ cup olive oil
  • 40g butter, plus extra to serve
  • 200g mushrooms, thinly sliced
  • 3 eschalots, finely diced
  • 2 tablespoon tomato paste
  • 1 cup beef stock
  • 2 tablespoon Worcestershire sauce
  • 1 cup crème fraiche
  • 2 tablespoon extra virgin oil, to serve
  • 1 packet of off-the-shelf fresh fettucine (I use Latina Fresh)

Steps:

  1. Combine paprika, flour and 1 teaspoon of sea salt in a bowl.
  2. Toss beef in the mixture to coat.
  3. Heat 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.  It is important to have a large enough pan and not to overcrowd it.  Repeat this process with remaining oil and beef mixture.
  4. Reduce heat to medium-high; add half the butter and remaining the olive oil.
  5. Cook the mushrooms until caramelised.
  6. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
  7. Add the tomato paste, stock, Worcestershire sauce and bring to the boil.
  8. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper. Turn off the heat and place a lid to keep the stroganoff warm
  9. Boil some water in stock pan,
  10. When boil, place the trimmed beans and cook for 1-2 minutes until they turn dark green. Remove and set aside.
  11. Using the similar pot of water, add in a pinch of salt and cook the fettucine until al-dente then toss dry through colander.
  12. To serve, toss cooked fettuccine with extra virgin oil and place it on a place. Ladle the beef stroganoff on top and garnish with green beans, a scoop of crème fraiche and dash of crack peppers.

 

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