This ultimate beef stroganoff recipe is a warming and filling midweek meal for the whole family.
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Sprinkle both sides of the steaks with paprika. Season. Heat the oil and half the butter in a large frying pan over medium-high heat. Add the steaks and cook for 3 mins each side or until well browned. Transfer steaks to a plate.
Add onion to the pan and cook, stirring occasionally, for 5 mins or until tender. Melt the remaining butter in the pan. Add the mushroom and garlic. Cook, stirring occasionally, for 5 mins or until the mushroom is golden brown.
Stir the brandy or Worcestershire sauce and mustard into the mushroom mixture. Add the flour and stir to combine. Add the crème fraîche or sour cream and stock and stir until well combined. Cook, stirring, for 5 mins or until sauce thickens slightly.
Thinly slice the steaks and add to the mushroom mixture with the reserved pickling liquid and any resting juices from the plate. Add the lemon rind and lemon juice and stir to combine. Simmer for 3 mins or until the steak is heated through.
Divide the fettuccine and stroganoff among serving bowls. Top with the pickles and sprinkle with chives and extra paprika to serve.
Serve with lemon wedges
COOK. STORE. SAVE.
Store heads of garlic in a dry, dark place where air can circulate freely.
COOK IT RIGHT
Buy it right
Choose the right pickle for your recipe – pre-sliced pickles are great for burgers while whole mini pickles such as cornichons are ideal for grazing boards.
Store it right
An unopened jar of pickles should be stored in a cool, dark place. Once opened, store the jar of pickles in the fridge.
Cook it right
For a delicious snack or party treat, toss pickles in a basic batter and deep-fry until crunchy.