Ep 1 - Beef stroganoff
600g fillet beef tail end, sliced 5cm x1cm thick
10g sweet paprika
100g shallots, finely chopped
25ml wine vinegar
200ml veal stock
100g button mushrooms, sliced
200ml double cream
Onion, finely chopped
Carrot, roughly chopped
zucchini, roughly chopped
250ml chicken stock
gherkins, finely chopped for garnish
beetroot, cooked and finely chopped for garnish
sour cream, for garnish
parsley, roughly chopped, for garnish
- Sprinkle beef slices with sweet paprika and salt. Add 1 tablespoon vegetable oil to a saucepan and place over medium heat. Add the meat and cook until browned. It may be necessary to do this in batches. Remove meat from saucepan and set aside.
- Return the saucepan to the heat, add shallots and cook until translucent, about 2-3 minutes. Add brandy and white wine and reduce until xx, about xx minutes. Add the veal stock and cook until reduced. Add cream and continue to cook until reduced. Remove from heat and strain into a clean saucepan. Add the sliced mushrooms and reserved browned meat. Return to a medium heat and continue cooking over medium heat until meat is tender.
- Meanwhile to make the rice pilaf, add 1tablespoon vegetable oil to a saucepan set over medium heat. Add the onion and carrots and cook until translucent. Add rice and cook, stirring for 1 minute, add bouquet garni and chicken stock, cover and place in the oven at 180 degrees until ready approximately 12 minutes.
- Serve garnished with gherkins, beetroot, sour cream and parsley.