Yup, it’s the beef stroganoff from the Masterchef Finale Party
Despite being a pasta lover, I must admit to not having had stroganoff prior to the Masterchef Finale Party. In fact, I didn’t even know of it till Masterchef came along. So my very first time making Beef Stroganoff was the day of the party, and I was serving it straight up. Thanks to my guests for being such awesome guinea pigs!
The source of the recipe is obviously from Masterchef and can be found here. However I’ve made some tweaks to the recipe, mainly to the pasta recipe as the quantity given was not enough. The original recipe was supposed to serve 4, but we doubled the recipe to serve 5 and it was still inadequate. Either we are all gluttons (ahem!) or the recipe was written for people with really tiny appetites.
Recipe: Beef Stroganoff
2 tbs sweet paprika
500g piece 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
400g pasta flour
4 tsp olive oil
4 tbs parsley leaves, chopped
2 tsp freshly ground black pepper
This is where I own up that not only was I serving up Beef Stroganoff for the first time ever, but this was also the first time I made fresh fettuccine. I’ve previously tried my hand at ravioli making before, but I made an incredible rookie mistake by adding eggs to semolina flour… don’t do it. Not if you value your jaw and teeth. It makes the toughest and most chewy pasta you’ve ever eaten. Trust me, I know this from experience and my poor housemates who had to put up with that for dinner that night will vouch for its chewiness.
Lady luck was by my side (after having a rather disastrous day in the kitchen the previous day), and my pasta came out flawless. Not jaw-breaking tough and chewy but with enough bite to eat to make for a pretty satisfying mouthful. Success!!
I didn’t add enough parsley though, so my pasta didn’t turn out green. Ah well, next time.
Pasta making method:
1. Place flour, eggs, olive oil, parsley, pepper and a generous pinch of salt into the bowl of a food processor. Mix until dough comes together. Turn out onto a clean work surface dusted in flour and knead for a few minutes by hand until the dough is firm and elastic. Wrap in cling film and leave to rest for at least 10 minutes.
2. Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough. Hang to dry for 5-10 minutes.
Beef Stroganoff cooking method
1. Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
2. Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
3. Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
4. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
5. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
6. To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley.
I didn’t manage to present it prettily on the day of the Masterchef finale party. I was more concerned with getting the food up! So here’s a better attempt at presentation, tho it is hardly up to the likes of Donna Hay.
I’m hungry again!
What do you think? Personally, I think I’ll put this onto the menu for this weekend once more. Too yummy!