Fettuccine stroganoff is a Russian dish that has become popular around the world. And with these deliciously robust flavours, it’s no wonder why. This makes a wonderful and filling dinner on a cold night.
- 15ml (1 tbsp) olive oil
- 1 onion, finely sliced
- 150g white button mushrooms, wiped and halved
- 500g quick-frying beef steak, cut into thin strips
- 45ml (3 tbsp) water
- 290ml sour cream
- 10ml (2 tsp) ground paprika
- 400g fettucine
- 5ml (1 tsp) mixed peppercorns, crushed
- handful fresh spinach, chopped, to serve
Heat the oil in a large frying pan over medium heat and sauté the onion until soft but not coloured, about 2 minutes.
Add the mushrooms and cook for a further 5 minutes. Increase the heat, add the beef and fry on high for 4 – 5 minutes. Deglaze the pan with the water.
Stir in 200ml of the sour cream and 5ml (1 tsp) of the paprika. Heat gently until warmed through and adjust the seasoning.
Cook the pasta in plenty of salted boiling water until al dente and drain.
Toss the sauce through the pasta. Pour over the remaining sour cream. Sprinkle with the remaining paprika, garnish with the peppercorns and spinach and serve.
To drink: Chateau Bire 2005 (Bordeaux), full of rich cherry fruit.