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Beef Stroganoff with Parsley and Black Pepper Fettuccine

Name: Beef Stroganoff with Parsley and Black Pepper Fettuccine
Ingredients: 2 tbs sweet paprika; 100g flour; 500g beef eye fillet (from the tail end), sliced into strips; ¼ cup olive oil; 40g butter, plus extra to serve; 200g Swiss brown mushrooms, thinly sliced; 3 eschalots, finely diced; 2 tbs tomato paste; ½ cup brandy; 1 cup beef stock; 2 tbs Worcestershire sauce; 1 cup crème fraiche; 2 tbs extra virgin oil, to serve; baby parsley, to garnish; 200g pasta flour; 2 eggs; 2 tsp olive oil; 2 tsp parsley leaves, chopped; 1 tsp freshly ground black pepper

MasterChef Australia

01 Mar 2012

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

2 tbssweet paprika

100gflour

500gbeef eye fillet (from the tail end), sliced into strips

¼ cupolive oil

40gbutter, plus extra to serve

200gSwiss brown mushrooms, thinly sliced

3eschalots, finely diced

2 tbstomato paste

½ cupbrandy

1 cupbeef stock

2 tbsWorcestershire sauce

1 cupcrème fraiche

2 tbsextra virgin oil, to serve

baby parsley, to garnish

For the fettuccine

200gpasta flour

2eggs

2 tspolive oil

2 tspparsley leaves, chopped

1 tspfreshly ground black pepper

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsPastaMushroomParsleyPepperPaprikaEschalotBeefAdult SupervisionStewComfort FoodDinner

Recipe by a MasterChef Australia contestant. Originally published by Network 10 on 01 Mar 2012.

Original on 10 Play ↗