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Beef Stroganoff On Fettucini

Beef  Stroganoff On Fettucini

There are a few old classics that truly need to always be in your quick-to-cook repertoire and Stroganoff is one. Tender fillet steak stir fried with sweet shallots and tossed in a creamy sauce


  • 500 grams fillet steak (see Cook’s Tips)
  • about 50 grams butter for pan frying (see Cook’s Tips)
  • 4 shallots or ½ large onion, peeled and sliced or diced
  • 150-200 grams mushrooms, sliced
  • 3-4 tblsp Brandy (see Cook’s Tips)
  • 1 cup cream
  • 3-4 gherkins, finely sliced
  • juice of one lemon
  • salt and pepper to season
  • fettucini for 4 to accompany
  • chopped parsley


  1. Cut the fillet steak into thin strips, about 1/2 the thickness of your index finger.
  2. Heat the butter in a frying pan and quickly brown the meat. This is best done in 2-3 batches. Set aside.
  3. Add the shallots or onion and mushrooms, if using, to the pan and quickly cook, until softened. Add the Brandy and simmer until reduced by half. Pour in the cream and simmer until reduced by a half (about 2-3 minutes).
  4. Return the beef to the pan with the gherkins, lemon juice and season with salt and pepper. Serve over tender well-cooked pasta such as fettucini and garnish with plenty of chopped parsley.

Cooks Tips

- If you cannot use fillet steak, try sliced Scotch or Rump, or quickly cooked sliced schnitzel. - Butter provides a better flavour for stroganoff than oil. - Be careful when adding the Brandy, especially if cooking on gas. Keep a lid hand in case the Brandy flambés unexpectedly on you.

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