Beef Stroganoff with Parsley and Black Pepper Fettuccine

From the Australian Masterchef TV series (http://www.masterchef.com.au/recipes/beef-stroganoff-with-parsley-and-black-pepper-fettuccine.htm)

Beef Stroganoff with Parsley and Black Pepper Fettuccine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbs sweet paprika

  • 100

    g flour

  • 500

    g beef eye fillet (from the tail end), sliced into strips

  • ¼

    cup olive oil

  • 40

    g butter, plus extra to serve

  • 200

    g Swiss brown mushrooms, thinly sliced

  • 3

    eschalots, finely diced

  • 2

    tbs tomato paste

  • ½

    cup brandy

  • 1

    cup beef stock

  • 2

    tbs Worcestershire sauce

  • 1

    cup crème fraiche

  • 2

    tbs extra virgin oil, to serve

  • baby parsley, to garnish

  • For the fettuccine

  • 200

    g pasta flour

  • 2

    eggs

  • 2

    tsp olive oil

  • 2

    tsp parsley leaves, chopped

  • 1

    tsp freshly ground black pepper

Directions

To make the pasta, place flour, eggs, olive oil, parsley, pepper and a generous pinch of salt into the bowl of a food processor. Mix until dough comes together. Turn out onto a clean work surface dusted in flour and knead for a few minutes by hand until the dough is firm and elastic. Wrap in cling film and leave to rest for at least 10 minutes. Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough. Hang to dry for 5-10 minutes. For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat. Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside. Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper. To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley.


Nutrition

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