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Beef stroganoff
Nb persons: 4
Yield:
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| 8oz | dried tagliatelle pasta. 2 tbsp olive oil |
| 1 small | onion, peeled and chopped. 1 clove garlic crushed |
| 4oz | button mushrooms, sliced. 14oz sirloin steak thinly sliced |
| 1 1/2tsp | paprika. 1tsp cornflour |
| 1/4pint | chicken stock. 1tbsp brandy |
7floz creme fraiche Dill sprigs to garnish
serves 4
Cook pasta. Heat 1 tbsp oil in frying pan. Add onion and garlic and sauté for 2-3 mins. Stir in mushrooms and cook for 2 mins. Tfr to plate and set aside. Heat remaining oil and cook meat until evenly browned. Stir occasionally. Put all browned meat, paprika and vegetables in the pan blend cornflour with the stock until smooth. Stir into meat mixture with the brandy and cook over a low heat, scraping off any bits from the side of the pan. Stir in creme fraiche. Simmer for 1 min stirring until, sauce thickens.
Drain pasta and put on warm plates and put meat on top and garnish with the dill.
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