Beef stroganoff

Beef stroganoff

main courses | serves 4

While there are myriad versions of this dish, all contain beef, soured cream and mushrooms. If you want to change things up, you can add a little tomato purée or a splash of white wine.

1. Cut the beef fillet into 1cm-thick slices, and then cut those into 1cm-wide strips. Season with salt and freshly ground black pepper. Slice the onion as thinly as possible.
2. In a large pan over a high heat, add a good drizzle of olive oil. When the pan is hot, add the beef strips and allow them to brown for a couple of minutes, turning as necessary. Remove the meat with a slotted spoon and place on a plate. Put to one side.
3. Add a little more olive oil, if needed, to the pan and reduce the heat to low. Add the onion slices to the pan along with the paprika. Stir well and allow the onions to soften slowly for about 10 minutes, but do not allow to colour. While the onions are cooking, slice the mushrooms then add them to the pan, and continue to cook for another 3 minutes until the mushrooms are cooked.
4. Meanwhile, cook the pasta in a saucepan of boiling salted water according to the packet instructions.
5. Return the meat to the pan, followed by the soured cream. Stir well to combine, then remove from the heat. Taste and season a little more if necessary. Serve the meat over the pasta, with a bit of dill sprinkled on top.

Per serving 429 cals, 20.6g fat (9.7g saturated), 30.2g protein, 28.9g carbs, 4.8g sugars

 

Recipe Andy Harris
Photo Sam Stowell


from Issue 16

ingredients

• 600g beef fillet or tenderloin
• 1 large or 2 small onions
• Olive oil
• ½ tsp smoked paprika
• 350g mushrooms
• 500g wide pasta ribbons
• 300ml soured cream
• A small bunch of dill, chopped

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