Beef & Portabello Stroganoff

Beef & Portabello Stroganoff Paired with Saronsberg Life is Fine Shiraz (pairing notes below)

Serves 4

Ingredients:

  • 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

Method:

  • 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

 

 

 

 

 

Tamryn Sher
tamrynsher@gmail.com
No Comments

Post A Comment