Stroganoff

Classic Beef Stroganoff

YIELD- 10-12

CHEFS TIP-

When adding the cream at the end make sure the mix is not boiling to avoid splitting.

Ingredients-

• 500g Dried Penne pasta

• 750g beef sirloin steak, ½ inch thick

• 250g fresh mushrooms, sliced.

• 2 medium onions, thinly sliced

• 6 garlic clove, finely chopped

• 100g Butter , unsalted

• Salt

• Pepper

• 300ml Beef stock

• Dash Worcestershire sauce to taste

• 2 tsp cup all-purpose flour

• 300ml sour cream (all-purpose with lemon)

• 1 Lemon

• 1 Beef stock cube

• 75g Pickled gherkins

• 1 bunch spring onions.

• 75g Fresh parsley

Method-

• Cook the pasta in lots of salted boiling water until cooked, still firm to the bite.

• Cut the beef against the grain into strips and season with salt and pepper and lemon zest.

• Sauté the onions along with the garlic and mushrooms, add the beef strips and cooked for about 5 minutes, do not overcook, keep a little moisture inside the meat.

• Add a little water and grate the stock cube into the meat. Along with the flour.

• Now Cook for a further 5 minutes, then add the sour cream and gherkins.

• Season with salt and pepper and Worcestershire sauce and turn off the heat place a lid on top to complete the cooking.

• Finish with lots of fresh chopped parsley and spring onions.

HAPPY COOKING!!!