Beef Stroganoff

500g Karan Beef Steak

10ml (2 tsp) Food Lover’s Braai Spice

15ml (1 Tbsp) Food Lover’s Blended Seed & Extra Virgin Olive Oil

30ml (2 Tbsp) butter

1 onion, finely chopped

2 garlic cloves, finely minced

4 large brown mushrooms, chopped

200g baby button mushrooms, halved

60ml (1/4 cup) good quality red wine

500ml (2 cups) good quality beef stock

30ml (2 Tbsp) Dijon mustard

375ml (1 ½ cups) sour cream

300g cooked tagliatelle pasta, to serve

Fresh parsley, chopped

Salt and black pepper, to taste

Cut the beef steak into 1cm thick strips and season with the braai spice. Heat a large frying pan to a high heat. Add the oil and allow to warm for a few seconds. Brown the beef strips on all sides until golden brown but not fully cooked. Remove from the pan and set aside until needed.
Add the butter to the pan and fry the onion and garlic for about 4-5 minutes or until golden brown and fragrant. Add the mushrooms and fry for another 4-5 minutes. Add the red wine and beef stock. Lower the heat to a medium heat and allow to simmer and reduce by a third. Add the Dijon mustard, sour cream, browned beef strips and chopped parsley.
Taste for seasoning and season if needed. Serve the beef stroganoff with tagliatelle pasta and fresh parsley to garnish.