This traditional Stroganoff recipe is easy to prepare and cooks in roughly the same time as it will take you to boil and drain the rice.
Method - Buffalo/Beef Stroganoff (serves 3-4)
1/ Cut the buffalo/beef fillet across its natural grain into thin finger-sized slices and pre-season with the paprika, sea salt and ground black pepper.
2/ Heat the olive oil in a large non-stick frying pan. When hot add the pre-seasoned fillet strips. Cook in a single layer for 45 seconds. Turn over the pieces once and cook for a further 30-45 seconds. Immediately remove the buffalo strips using a slotted spoon onto a pre-warmed plate. Set aside.
3/ Reduce the pans heat and add the butter to the remaining pan oil. Add the chopped onion, garlic and sliced mushrooms. Cook over a medium heat for 3-4 minutes.
4/ Now add the Brandy and flambé carefully (without setting fire to the kitchen!)
5/ Add the Red wine and beef stock and bring to a rapid boil (a Cabernet Sauvignon or Merlot are fine)
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6/ Quickly reduce the cooking liquor by half.
7/ Once the liquor has reduced by half add the double cream along with any juice that has seeped from the pre-sealed meat.
8/ Warm the sauce over a low heat and add the sliced dill pickle pieces.
9/ Return the meat to the sauce and heat gently for 1 minute (Do not boil). The buffalo/beef is recommended served rare but for those preferring a more medium cooked meat just allow the fillet pieces to warm gently in the sauce for a minute longer before serving.
To serve the Stroganoff
Delicious served simply with plain boiled rice, orwith new potatoes and salad. Top the Stroganoff with a dollop of fresh sour cream and some freshly chopped Flat Leaf Parsley or snipped Chives.
Wine suggestion: A Cabernet Sauvignon or Merlot compliment this dish nicely.