Beef Stroganoff

Ingredients

• 600g beef tenderloin, cut into strips
• 227g button mushrooms, sliced
• 1 yellow onion, sliced
• 1 clove of garlic, peeled and finely sliced
• 100ml water
• 1 cup chicken stock (250ml)
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• 50ml of brandy or cognac
• 2 sprigs of tarragon, leaves removed from stem and finely chopped
• 5 cornichons, finely sliced
• 300g egg noodles
• 2 heaping tbsp of sour cream
• 1 tsp butter
• 1 tbsp olive oil
• salt and pepper

Method

1. Season the sliced beef with a pinch of salt and pepper. Melt the butter and olive oil in a large saucepan over medium-high heat. Add the sliced beef in batches so you don’t overcrowd the pan. Once brown on one side, flip over and brown again. Remove from the pan and set aside.
2. Add the onions and garlic to the pan and season with salt. Add the water. Stir and leave on the heat for a few minutes until the onions start to soften and brown.
3. Stir in the mushrooms and leave on the heat for about 3 – 5 minutes. Then add the Dijon mustard and paprika. Once all stirred together, add the beef back in to the pan.
4. Stir in the brandy or cognac. Let that reduce before adding in the chicken stock.
5. Add in the cornichons and tarragon. Reduce the heat and let simmer for about 10 minutes or until the sauce has thickened.
6. While that is reducing, boil the egg noodles as per the package requirements.
7. Finish off by stirring in the sour cream.
8. Serve the beef stroganoff with the egg noodles.