BEEF STROGANOFF

I'm not really a good cook but I'm a good student! 

Yeah I know some basic cookings back home but I'm so eager to learn more, 

those complicated ones and not just simply frying... 

Every time my mentor/chef Kuya Donard is in the kitchen, I'll grab my iPhone 

and take some notes. 

I'm so "kulet" that I have to tell him to stop and teach me in a more detailed way...

I even let him wait till I jot it all down... hahaha. Yeah I know! I'm such a silly bugger! : )

Well, here it is! My favourite Beef Stroganoff by Donard Devibar...

Ingredients:

600g Beef Fillet or Tenderloin

500g Pappardelle Fresh Egg Pasta

300 ml Creme Fraiche / soured cream

350g Mushrooms, sliced

2 Beef Stock (dilute in water)

200 ml White wine

1-2 tablespoon flour

olive oil

butter

1 large or 2 small onions 

a small bunch of dill, chopped

garlic and pepper

Method:

Preheat the oven to 180C/350F.

Cut the beef fillet into 1cm-thick slices, and then cut those into 1cm-wide strips.

Season with salt and freshly ground black pepper.

Slice the garlic and onions as thinly as possible.

In a large pan over a high heat, add a good drizzle of olive oil. When the pan is hot, add the beef strips and allow them to brown for a couple of minutes, turning as necessary. 

Remove the meat with a slotted spoon and place on a plate. 

Put to one side.

Add a little more olive oil or butter, if needed, to the pan and reduce the heat to low. 

Add the onion slices to the pan along with the garlic.

Stir well and allow the onions to soften slowly for about 3-4 minutes, 

but do not allow to colour. 

Add the mushrooms and cook for a further five minutes.

Add the flour (1-2 tbsp) to thicken the sauce.

Add white wine (about 200 ml.)

Continue to cook until the alcohol evaporates.

Meanwhile, cook the pasta in a saucepan of boiling salted water according 

to the packet instructions.

Return the meat to the pan, followed by the Creme Fraiche or soured cream. 

Add the beef stock mixture. Stir well to combine.

Then add water just enough to cover the meat. 

Bring to boil.

Taste and season (with salt and pepper) a little more if necessary.

Transfer to ovenproof dishes, cover with aluminium foil and cook in the oven for 

about 45 minutes to 1 hour in low heat or until the meat is tender and the sauce is thick.

Serve the meat over the pasta, with a bit of dill sprinkled on top.

Bon Appetit!