Beef Stroganoff with Porcini Mushrooms and Red Wine

Submitted By:
CreativeCooks


No. of Servings:
4 Preparation time:
10min(s) Course:
Main Cooking time:
20min(s) Cooking Instructions:
Heat the olive oil in a large frying pan or a thick bottom medium saucepan. Add the diced shallots, chopped garlic and cook for 3-4 minutes or until the shallots are softened.

Meanwhile place the paprika, flour, sea salt and pepper in a large bowl. Add the beef strips and toss until fully coated. Remove the beef from the bowl and shake off any excess.

Add the beef to the pan or saucepan and cook for 4 minutes or until the beef starts to brown (do not over cook at this stage). Then add the sliced button mushrooms and cook for a further 2 minutes.

Add the Cognac. If you are feeling brave ignite with a long kitchen match, blowtorch or by showing it to the burner (if you are cooking on a gas hob). Alternatively you can just simmer gently for 5 minutes. Once the flame has died away pour in the Chianti & Porcini Reduction. Bring to the boil then lower the heat and simmer gently for about 5 minutes.

Stir in the double cream and cook for a further minute or until the cream starts to thicken. Then spoon in the sour cream cook gently without boiling (if it boils it may split). Season to taste.

Serve with chunky bread or plain boiled rice