CLASSIC AND COMFORTING

Why mess with a classic I say? Stroganoff is a classic of sauteed beef pieces from Russia, which has become popular around the globe, with considerable variation. You can’t go past a super tasty stroganoff for a quick and complete dinner that takes no time to throw together. I have added my variation to the penne, tossing through lemon zest and paprika to give it a kick. This complete meal is so good you’ll have them coming back for more. Happy Sunday!

Beef Stroganoff with Penne Pasta

Serves 4

500g penne pasta

2 Tbsp extra virgin olive oil

1 Tbsp melted butter

¼ tsp smoked paprika zest of ½ lemon

600g rump steak

4 Tbsp extra virgin olive oil

2 Tbsp butter

1 onion, diced

300g button mushrooms sliced

4 Tbsp brandy

100ml beef stock

2 Tbsp tomato paste

1 tsp smoked paprika, plus extra to

garnish

¼ tsp black pepper

½ tsp salt

250ml cream

200ml sour cream

2 Tbsp chopped Italian flat-leaf parsley,

to garnish

Bring a pot of salted water to the boil. Add pasta and cook following packet instructions. Meanwhile, in a bowl add olive oil, butter, paprika and lemon zest and stir to combine. When pasta is cooked, drain and toss in olive oil mixture. Keep warm until ready to serve.

Finely slice steak in strips then cover and allow to reach room temperature. Heat a large frying pan over medium heat then add 2 tablespoons of the olive oil and 1 tablespoon of the butter. Add onion and saute for 4-5 minutes, or until soft but without adding colour to onion. Add mushrooms and cook for a further 3 -4 minutes. Transfer mushroom and onion mix along with any juice to a bowl.

Clean frying pan and add remaining olive oil and butter. Place over high heat and ensure butter/oil combination is very hot (you do not want to stew the steak strips). Flash-fry steak strips in batches for 30-50 seconds then transfer to bowl of mushrooms and onions.

Once all steak has been cooked, add brandy to pan and cook over medium heat until reduced by about half. This takes 1-2 minutes.

Add stock, tomato paste, paprika, pepper and salt and simmer for 2 minutes, stirring with a wooden spoon. Add cream and sour cream, mix to combine then simmer for 3 minutes, or until creamy consistency. Add mushrooms, onions and cooked beef strips. Bring to the boil to reheat mushrooms and steak, adjusting seasoning if necessary.

Pour stroganoff over pasta on one large serving platter or divide between serving plates. Garnish with parsley and a pinch of smoked paprika.