Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!
Ingredients
- 2 tablespoons olive oil
- 1 pound beef sirloin steak - cut into thin strips
- 1 tablespoon flour - seasoned
- 1 ½ tablespoons unsalted butter
- 1 small onion - finely chopped
- 1 small leek - sliced
- 7 ounces crimini mushrooms - sliced
- 2 cloves garlic - sliced
- 6 ounces white wine
- 1 lemons - zest and juice
- 3 ½ ounces heavy cream
- 1 tablespoon dijon mustard
- 1 teaspoon smoked paprika
- 14 ounces fresh egg tagliatelle
- 3 tablespoons chopped parsley - to scatter
- sea salt
- black pepper
Instructions
Brown the meat
- Pour the oil into a large non-stick frying pan and place over medium-high heat.
- Dust the meat in the seasoned flour.
- Fry the meat in batches until browned all over. Remove with a slotted spoon and set aside.
Cook the aromatics
- Drop the butter into the pan, add the onion and leek and fry for 5 minutes before adding the mushrooms.
- Increase the heat, season with salt and pepper, and cook until the mushrooms are lovely and golden.
- Add the garlic and cook for another 30 seconds.
Prepare the pasta
- Cook the fresh pasta in a large saucepan of boiling, salted water for 1–2 minutes then drain.
Make the sauce
- Meanwhile, return the meat to the frying pan, pour in the wine and let it all bubble away for a minute.
- Add the lemon zest, cream, mustard, paprika, and a splash of water to loosen it up.
Finish & serve
- Add the tagliatelle, toss well to coat the pasta in the creamy sauce, then serve scattered with lots of parsley and a squeeze of lemon juice.