Kane's Kitchen - 27th March 2012 - Beef Stroganoff

Beef Stroganoff

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 750g rump steak, cut into strips
• ¼ cup olive oil
• 1/3 cup plain flour
• 300g fettuccini, dry or fresh
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g button mushrooms, sliced
• 2 tbsp tomato paste
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 3 tsp paprika
• 2 tbsp sour cream
• 2 tbsp flay leaf parsley, chopped
• Cornflour, to thicken (if necessary)

What You’ll Need To Do:

1.            Coat the beef with the flour and fry in batches in the olive oil.  Set aside.

2.            Meanwhile, cook the fettuccini until al dente.  Set aside. 

3.            Add some oil to the pan and sauté the onions, garlic and mushrooms for 3 minutes.  Add the beef to the pan and add paprika, tomato paste and Worcestershire sauce.  Cook for a further 1 minute. 

4.            Add the beef stock and bring to the boil.  Reduce the heat to low and simmer covered for 15 minutes.  Remove lid and simmer for a further 15 minutes, uncovered. 

5.            If required, thicken up the mixture by adding some cornflour to 2 tsp water and stirring the mix into the stroganoff. 

6.            While on the heat, add fettuccini, parsley and sour cream and stir through. 

7.            Remove from heat and serve with green beans.