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Beef stroganoff NAFDA Foodservice Level 2, 100 George Street Parramatta NSW 2150 P +61 2 8833 9299 E [email protected] W nafda.com.au ABN 25 002 953 942 Preparation Ingredients 1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley. 2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices. 3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef. 4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate 5. Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the sherry / port and reduce for 1min or until almost disappeared. 6. Remove from the heat and stir in the cream and parsley. Delicious serve with pasta or rice, warm bread and gherkins (and a glass of wine). • 1 red onion • 1 clove of garlic • 1 lemon • 1 cup of mixed mushrooms • 2-3 sprigs parsley • 500gm fillet steak • 1 tsp paprika • olive oil • 50gm of unsalted butter • 1 glass of sherry or port • 50ml sour cream Serves: 4 Prep time: 10 minutes Cook time: 25 minutes Recipe courtesy of Dean Le Huray, GM Procurement NAFDA Foodservice
