Beef stroganoff

Beef stroganoff

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

There are a few classics in this book, but this is a real gem of a quick dish. It originally came from Moscow, and was made with beef pieces that were cooked slowly, but when cooking it the fast way, use fillet or sirloin, as this will give you the best result. It’s traditional to use the tail end of the fillet, which cooks very quickly.

Ingredients

Quantity Ingredient
1 onion
200g button mushrooms
500g beef fillet
200g tagliatelle
125g butter
1 small bunch fresh flat-leaf parsley
15g tomato puree
25g dijon mustard
1 teaspoon smoked paprika
100ml beef stock
100ml brandy
200ml double cream
sea salt
freshly ground black pepper

Method

  1. Peel and dice the onion, slice the mushrooms and cut the beef fillet into thin strips.
  2. Bring a large pan of salted water to the boil and cook the tagliatelle for 8–10 minutes (check the instructions on the packet), until just al dente.
  3. Heat a large saucepan and add 75g butter. When it foams, add the onion and mushrooms and cook gently for 2 minutes.
  4. Add the beef and cook for 3 minutes. Meanwhile, chop the parsley.
  5. Stir the tomato purée, Dijon mustard, smoked paprika, stock, brandy and cream into the beef. Bring to a simmer, season with salt and pepper and sprinkle with the parsley.
  6. Drain the tagliatelle well, toss the remaining butter through it to melt, and serve with the beef.
Tags:
James Martin
Saturday Kitchen
quick meals
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