In a new section I hope to run every so often, I’d like you, the reader, foodie, avid cook or novice kitchen hand, to send in your recipe for your favourite dish. Send in your ingredients list, method to cook it and your name for publication. If you have a short note on why it is your favourite dish then include that too.
Our first recipe is for a succulent beef stroganoff from county Limerick based Bridget O’Brien. Bridget says that its important to use a good quality cut of beef and only the fillet will do…. we agree with you there 100 per cent.
WHAT YOU NEED:
2 tablespoons of olive oil
5 fillet steaks, cut into strips
Box of mushrooms, quartered
2 onions, sliced
1 clove of garlic, crushed
1 large carton of cream
Juice of one lemon
I teaspoon of smoked paprika
I teaspoon of Dijon Mustard
1 tablespoon of brandy
Salt and pepper to taste
Chopped parsley or chives to finish
WHAT TO DO
Heat the oil in a frying pan and brown the steak in batches. Transfer sealed meat to a bowl.
Add in onions, garlic and mushrooms and cook for five minutes or until slightly browned and add back the meat to the pan.
Add the brandy, smoked paprika and Dijon and cook for two minutes on high heat. Add in cream with the lemon juice (cream should have thickened) and bring to the boil.
Once boiling, reduce to lowest heat and allow to simmer for 15-20 minutes or until the sauce has reduced by about half. Finish with chopped parsley and salt and pepper to taste.
