Sunday, June 20, 2010

Beef Stroganoff with parsley and black pepper fettuccine

This is another MasterChef inpired dish, ingredients have been slightly changed to what I had in the fridge/cupboard. It just looked great and it is the only dish that Dean will eat with mushrooms. As a result I don't cook with mushrooms very often as it is just too much more work to make things with and without them.

This was very easy to make and everyone enjoyed the meal ... I will make this again!

2 Tbs sweet paprika
100g plain flour
800g beef, slice (I used the diced beef that I had frozen)
1/4 cup oil (I used Rice Bran)
40g Butter
200g brown mushrooms, thinly sliced
1 onion, very finely diced
2 Tbs tomoto paste
1/2 C Brandy
1 C Beef Stock (I used vegetable stock as I din't have Beef)
2 Tbs Worcestershire sauce
300 mls Light Sour Cream

Parsley and black pepper fettuccine
200g pasta flour
2 eggs
2 tsp oil
2 Tbs parsley leaves, chopped (I used the tub of parsley)
1 tsp freshly ground black pepper

1. To make the pasta, place flour, eggs, olive oil, parsley, pepper and a generous pinch of salt into the bowl of a food processor. Mix until dough comes together. Turn out onto a clean work surface dusted in flour and knead for a few minutes by hand until the dough is firm and elastic. Wrap in cling film and leave to rest for at least 10 minutes.

2. Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough. Hang to dry for 5-10 minutes.

3. For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat. Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside. Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.

4. To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley.

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