Beef & Portabello Stroganoff Paired with Saronsberg Life is Fine Shiraz (pairing notes below)
- 500g portobello mushrooms, sliced
- 1 Tbsp fresh thyme leaves
- 500g beef fillet, sliced
- 1 medium onion, finely diced
- 4 garlic cloves, finely grated
- 4 cups chicken stock
- 1 cup cream
- ½ cup sour cream
- 2 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 400g pappardelle pasta
- 4 Tbsp butter, cut into small pieces
- Handful fresh parsley stems removed, and extra for serving
- Extra virgin olive oil
- Salt and pepper, to taste
- Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender. Set aside in a large bowl.
- Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the center of each slice. Remove steak from pan, and transfer to a board to rest. Slice into bite-size strips that will eat well in pasta.
- Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened. Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
- Meanwhile, cook pappardelle according to package instructions, until al dente. Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley. Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucy.
- Arrange pasta in bowls and spoon stroganoff over top. Garnish with additional parsley and a crack of black pepper.
Beef & Portobello Stroganoff Paired with Saronsberg Life is Fine Shiraz
To balance the richness of this dish, the succulent ripe fruit flavors of this Shiraz work perfectly. The wine has a deep, dark purple colour with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish which balances the very savory elements of the stroganoff.
This recipe was sponsored by SAMFA