Mains
Beef Stroganoff
Prep 10 mins. /Cook 25 mins.
serves 4
Easy
Beef Stroganoff
Method
- In a medium sized bowl add the beef, paprika and lemon zest. Season with salt and pepper and toss to coat well.
- Add 30g of the butter and half the olive oil to a large frying pan over a low heat. Add the onion and fry until softened. Increase the heat to high and add the mushrooms, sautéing until golden brown. Add the garlic and continue to cook for a further minute. Transfer to a bowl and set aside.
- Cook the pappardelle according to packet instructions. Drain into a colander, and stir remaining butter through the warm pasta. Cover and set aside until ready to serve.
- Add remaining olive oil to the frying pan over a medium high heat. Add the beef and cook for 1-2 minutes on each side or until just cooked through. Add the brandy, the mushroom and onion mixture, and simmer for 1-2 minutes.
- Remove pan from the heat and stir in the sour cream, lemon juice and parsley. Serve with the cooked buttery pappardelle.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Cooking rice by absorption method?
Add a knob of butter to the water for a delicious buttery flavour and separated grains. Especially great served with curries?