2 tbsp olive oil
5 large pine mushrooms, sliced (pictured opposite)
5 field mushrooms, sliced
1 brown onion, halved lengthways, thinly sliced
500g piece beef scotch fillet, trimmed,
cut into thin strips
2 tbsp plain flour
2 tbsp tomato paste
1½ cups beef stock
1/3 cup light sour cream
2 tbsp flat-leaf parsley, roughly chopped
4 sheets fresh pasta, roughly torn into strips
1 Heat butter and half the oil in a large, deep frying pan over medium heat. When butter has melted and is sizzling, add pine mushrooms and cook for 2-3 minutes on each side or until golden. Transfer to a large plate lined with paper towel. Add field mushrooms and cook until golden. Transfer to plate. Cover to keep warm.
2 Add remaining oil to pan. Add onion and cook for 3 minutes or until soft. Add beef and cook for 3 minutes or until browned. Sprinkle flour over beef and stir until combined. Cook for 1 minute. Add tomato paste and stir until combined. Slowly add stock, stirring constantly until well combined and mixture comes to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens. Remove from heat and stir in sour cream. Stir through parsley and season with salt and freshly ground black pepper.
3 Bring a large saucepan of salted water to the boil. Add pasta and cook for 10 minutes or until tender. Drain. Transfer to a serving bowl or pan. Top with hot stroganoff and mushrooms. Serve with sea salt and freshly ground black pepper.
Use your leftover Stroganoff in this delicious recipe for Beef Stroganoff Sliders.