Beef Stroganoff with Parsley Fettucine

This recipe was in the Masterchef magazine, Issue 3 but can also be found at http://www.masterchef.com.au/beef-stroganoff-with-parsley-and-black-pepper-fettuccine.htm  The pasta was a typical egg pasta with the addition of chopped flat leaf parsley and black pepper (which I forgot to add!). Here is the pasta drying over the back of a chair as suggested!

The stroganoff was made using eye fillet and it would be hard to go back to using anything else as the meat was SO tender. The beef strips were coated in sweet paprika, flour and salt before being cooked in olive oil. The meat was then set aside while you fried some sliced swiss brown mushrooms, which I couldn't buy so I used portobello instead, and diced eschalots. Once the onioms were soft you added brandy, tomato paste, beef stock and worcestershire sauce.Finally you added creme fraiche which is a French version of sour cream. It gives a better result in this recipe as it does not split or curdle when boiled. It is thicker and less sour than sour cream but if you can't buy it just use sour cream. Finally the beef is returned to the pan and heated through. I found my stroganoff wasn't quite saucy enough so I added a little extra beef stock. This was a rich, creamy, full of flavour dish with a nice hint of spice from the paprika and worked well with the fresh pasta.

Rating 8 out of 10.