Beef Strogonoff with Tagliatelle
I buy tail fillet from my butcher to make stroganoff; it’s cheaper than normal fillet steak and tastes the same, so it’s perfect. Traditionally, you make this with button mushrooms, but chestnut mushrooms are also good, or if you are feeling extravagant you could use shitake mushrooms.
1 – 2 tbsp olive oil
Heat 2 tsp oil in a wok or large frying pan. Saute mushrooms for 5 to 6 minutes until golden brown. Transfer to a bowl.
Heat another tsp of oil in the pan and fry the steak quickly (approx 1 to 2 minutes) until browned. Don’t overcrowd the pan. Its probably best to cook in 2 to 3 batches as otherwise beef stews in its own juices. Transfer the beef to the bowl.
Turn the heat to low. Melt the butter and gently cook the shallot for 8 to 10 minutes until soft. Add the garlic and thyme and cook for one minute. Add the beef stock and boil for 2 to 3 minutes until reduced by half.
Whisk in the cream, mustard, soy sauce and sugar and boil for 2 to 3 minutes until thick enough to coat the back of a spoon. Reduce the heat to low and add mushrooms and beef. Reheat gently and season to taste with pepper and lemon juice. (You probably won’t need to add any salt).
Cook the tagliatelle following the packet instructions. Drain and transfer to plates. Spoon over the sauce. Serve sprinkled with parsley.
Makes 4 portions