WHAT CUT OF BEEF FOR STROGANOFF RECIPES

Steps:

• 1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
  2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
  3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
  4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Steps:

• Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened.
• Add the mushrooms and cook for 1–2 minutes.
• Add the tomato purée, mustard and paprika and cook for a further minute.
• Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.
• Season the beef with salt and freshly ground black pepper.
• Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over.
• Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
• Add the soured cream to the onion and mushroom mixture and mix well.
• When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
• For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.
• To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.