This is a great recipe for using cheaper cuts of beef and it allows me to indulge my pyromaniac tendencies which is always a bonus. This version of Stroganoff is adapted from James Martin's, the major difference between the two is that this uses cheaper cut of meat and is thus slow cooked to ensure the meat is nice and tender.
Ingredients:
Couple knobs of butter for frying
1 onion finely chopped
150g mushrooms
1/2 teaspoon smoked paprika
1/8 teaspoon hot chilli powder
1 1/2 teaspoons Dijon mustard
2 tablespoons tomato puree
110ml beef stock (I used Bouillon)
400g chunks of beef
150ml brandy/cognac
Salt and black pepper
150ml brandy
200ml sour cream
2 tablespoons flatleaf parsley
Method:
1. Melt butter in a cast iron dish (I used my trusty Le Crueset) and sautee the onions until they are soft.
2. Add the mushrooms and fry until golden brown.
3. Add smoked paprika, chilli powder, Dijon mustard and tomato pureee. Cook off for a few minutes.
4. In another pan melt a bit more butter and turn temperature up to high. Add the steak and brown on all sides.
5. Now the fun bit: Add 150ml cognac and ignite with a lighter. BE CAREFUL! Make sure there are no flammables close by. When the flames have died down add the beef and the lovely brandy sauce to the onion and mushroom mix. Turn the heat right down and cook for at least 3 hours.
6. Before serving add 200ml sour cream and the flatleaf parsley.
7. Serve with potatoes or as I do with farfalle pasta.
Ingredients:
Couple knobs of butter for frying
1 onion finely chopped
150g mushrooms
1/2 teaspoon smoked paprika
1/8 teaspoon hot chilli powder
1 1/2 teaspoons Dijon mustard
2 tablespoons tomato puree
110ml beef stock (I used Bouillon)
400g chunks of beef
150ml brandy/cognac
Salt and black pepper
150ml brandy
200ml sour cream
2 tablespoons flatleaf parsley
Method:
1. Melt butter in a cast iron dish (I used my trusty Le Crueset) and sautee the onions until they are soft.
2. Add the mushrooms and fry until golden brown.
3. Add smoked paprika, chilli powder, Dijon mustard and tomato pureee. Cook off for a few minutes.
4. In another pan melt a bit more butter and turn temperature up to high. Add the steak and brown on all sides.
5. Now the fun bit: Add 150ml cognac and ignite with a lighter. BE CAREFUL! Make sure there are no flammables close by. When the flames have died down add the beef and the lovely brandy sauce to the onion and mushroom mix. Turn the heat right down and cook for at least 3 hours.
6. Before serving add 200ml sour cream and the flatleaf parsley.
7. Serve with potatoes or as I do with farfalle pasta.
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