Beef and Mushroom Stragonoff

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1 kilo piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons Jolly Canola Oil
6 tablespoons butter
1/4 cup finely chopped red onions
250g small button mushrooms, thickly sliced
1 cup beef broth
2 tablespoons brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces fettuccine
1 tablespoon paprika


1. Sprinkle with salt and pepper onto beef strips. Heat Jolly Canola Oil in heavy large skillet over high heat until very hot.
2. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to a container.
3. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped onions and sauté until tender, scraping up browned bits, about 2 minutes.
4. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then brandy.
5. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in heavy cream and mustard. Add meat and any accumulated juices from the container. Simmer over medium-low heat until meat is heated through.


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