Beef Stroganoff

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 800 g eye fillet beef (or other tender beef cut)
• 50 g butter
• 1 onion, thinly sliced
• 1 1/2 tablespoons ground paprika (use a combo of hot and sweet)
• 350 g button mushrooms, sliced
• 1/4 teaspoon ground nutmeg (rounded tsp)
• 3 tablespoons extra virgin olive oil
• 300 ml light sour cream
• 1/2 lemon, juiced
• vodka (or cognac) (optional)
• fresh parsley, chopped
• salt & freshly ground black pepper, to taste (optional)

Recipe

• 1 slice beef into strips 1 cm wide.
• 2 melt the butter in a deep, heavy pot over medium heat. add onion and saute until soft.
• 3 add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
• 4 add mushrooms and nutmeg and cook a further 3 to 5 minutes. remove contents from pan and set aside. add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
• 5 return pan to heat and add half the olive oil. cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. remove beef and set aside.
• 6 return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
• 7 return beef to pan with lemon juice and some parsley.
• 8 season with salt, pepper and a dash more nutmeg, to taste (and as desired).
• 9 serve immediately with noodles or rice.