A delicious way to eat beef fillet!

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Name: Beef Stroganoff By James Martin
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Russian
Ingredients: 75 grams butter (3oz); 1 medium onion finely sliced; 150 grams white mushrooms (5oz), finely sliced; 2 tablespoons tomato puree; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon smoked hot paprika; 110 milliliters beef stock (4fl oz); 500 grams beef fillet (1lb 2oz), cut into thin strips; 1 dash salt and freshly ground black pepper; 150 milliliters brandy (5fl oz); 200 milliliters soured cream (7fl oz); 2 tablespoons flatleaf parsley

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INGREDIENTS

75 grams butter ; (3oz)
1 medium onion ; finely sliced
150 grams white mushrooms ; (5oz), finely sliced
2 tablespoons tomato puree
1 1/2 teaspoons Dijon mustard
1/2 teaspoon smoked hot paprika
110 milliliters beef stock ; (4fl oz)
500 grams beef fillet ; (1lb 2oz), cut into thin strips
1 dash salt and freshly ground black pepper
150 milliliters brandy ; (5fl oz)
200 milliliters soured cream ; (7fl oz)
2 tablespoons flatleaf parsley

Servings

INSTRUCTIONS

1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.

2. Add the mushrooms and cook for 1-2 minutes.

3. Add the tomato pur?e, mustard and paprika and cook for a further minute.

4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.

5. Season the beef with salt and freshly ground black pepper.

6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.

7. Add the brandy and carefully allow to flamb? in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)

8. Add the soured cream to the onion and mushroom mixture and mix well.

9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.

NOTES

Serve on a bed of fluffy rice

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Beef Stroganoff By James Martin

75 grams butter (3oz)
1 medium onion finely sliced
150 grams white mushrooms (5oz), finely sliced
2 tablespoons tomato puree
1 1/2 teaspoons Dijon mustard
1/2 teaspoon smoked hot paprika
110 milliliters beef stock (4fl oz)
500 grams beef fillet (1lb 2oz), cut into thin strips
1 dash salt and freshly ground black pepper
150 milliliters brandy (5fl oz)
200 milliliters soured cream (7fl oz)
2 tablespoons flatleaf parsley

1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
2. Add the mushrooms and cook for 1-2 minutes.
3. Add the tomato pur?e, mustard and paprika and cook for a further minute.
4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
5. Season the beef with salt and freshly ground black pepper.
6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
7. Add the brandy and carefully allow to flamb? in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
8. Add the soured cream to the onion and mushroom mixture and mix well.
9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 4

Calories: 629
Calories from Fat: 417 (66%)

Amt Per Serving		% DV

	Total Fat 46.4g	62 %
	Saturated Fat 23.8g	119 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 1.9g
Cholesterol 147.4mg		45 %
Sodium 357.9mg		12 %
Potassium 718.2mg		19 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.4g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 629

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