Beef Stroganoff

I love long weekends for I have more spare time to do something I love.

And that's baking and cooking.

This time round, I had decided to whip up a beef stroganoff dish for dinner.

However my dish turned out to be slightly different from Masterchef's as I had decided to cook it to my liking. Therefore, my beef stroganoff looked more like curry beef than stroganoff, itself.




Beef Stroganoff (Adapted from Masterchef Australia)

INGREDIENTS:
2 tbs sweet paprika
100g flour
500g piece beef eye fillet (from the tail end), sliced into strips
¼ cup olive oil
40g butter, plus extra to serve
200g Swiss brown mushrooms, thinly sliced
3 eschalots, finely diced
2 tbs tomato paste
½ cup brandy
1 cup beef stock
2 tbs Worcestershire sauce
1 cup crème fraiche
2 tbs extra virgin oil, to serve
baby parsley, to garnish


STEPS:
For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl.

Toss beef in the mixture to coat.

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.

Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.

Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.

Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.


To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley.