serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Best In Class
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G
Watch The Full Episode Here
G
Ingredients
- 20 g butter
- 2 tbsp olive oil
- 1 small brown onion, thinly sliced
- 1 garlic clove, crushed
- 250 g Swiss brown mushrooms, quartered
- 500 g eye beef fillet, cut into strips
- salt, to taste
- 1 tbsp sweet paprika, plus extra, to serve
- 2 - 3 tbsp tomato paste
- 160 g (⅔ cup) sour cream, plus extra, to serve
- ½ lemon, rind finely grated and juiced
- 1 tbsp Worcestershire sauce, optional
To serve
- hot cooked fettuccine
- roughly chopped flat leaf parsley
Instructions
- Heat the butter and half the oil in a large, shallow, heavy-based frying pan over medium heat. Add the onion and garlic and cook, stirring regularly until soft. Increase the heat to high, add the mushrooms and stir for 4 – 5 minutes or until golden. Remove and set aside.
- Heat the remaining oil in the same pan over high heat. Season the beef with salt and cook for 1 – 2 minutes or until golden on both sides. Stir in the paprika, then immediately add the tomato paste, sour cream and mushrooms and stir to combine. Add the lemon rind, lemon juice and Worcestershire sauce if using, stir, then season to taste.
- Serve the stroganoff over fettuccine, top with a dollop with extra sour cream and scatter with parsley.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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