Of course there’s nothing stopping you from serving this beef Stroganoff with butter-coated tagliatelle or fluffy mashed potatoes, but for today, it’s coming to the table carb-less! Unfortunately I don’t have an inherited stroganoff recipe as a reference, but I do recall my mum dusting tenderised beef strips in seasoned flour. To be frank, I’m not sure where the tenderised part came in, ’cause that 70’s meat was clearly from a rare breed of well-toughened cattle. The good news is that we’re using fillet of beef for this Stroganoff. Rather pricey I know, but once you’ve had a taste of this buttery soft beef in my creamy paprika-spiced whisky sauce, you should be easily swayed.
In place of dusting the meat with flour, I’ve used almond meal which serves a thickening agent and lends a mild, nutty taste to the dish. A dash of whiskey adds great depth of flavour, but you can substitute with dry sherry or brandy if you prefer. I serve it with a dollop of sour cream and a zesty parsley pesto which cuts through the richness of the sauce.
Fillet of beef whisky Stroganoff & lemon-parsley pesto
2 tablespoon olive oil
3 tablespoons butter
1 brown onion, finely diced
1 garlic clove, minced
250g button mushrooms, sliced
125g shiitake or porcini mushrooms, sliced
several stems thyme or lemon thyme
zest and juice of half a lemon
2 tablespoons almond meal
1/2 teaspoon salt
1 teaspoon smoked paprika
plenty freshly ground black pepper
600g beef fillet, cut into strips
1/4 cup (60ml) whisky
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
250ml hot water
2/3 cup sour cream or crème fraîche
Lemon Parsley Pesto
generous handful flat leaf parsley, finely chopped
zest and juice of half a lemon
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped roasted almonds
salt and black pepper, to taste
Heat 1 tablespoon olive oil and the butter in a large based frying pan. Sauté the onion until soft. Add the mushrooms and cook on a high heat for several minutes until all the water has evaporated. Add the thyme leaves, lemon zest and season with salt and pepper. Remove the mushrooms from the pan and set aside until later.
Add the remaining olive oil to the same pan. Combine the almond meal, salt, paprika and black pepper in a bowl. Add the meat to the spice mix and toss to coat. Brown the meat strips in the hot oil and season lightly with sea salt. Deglaze the pan with the whiskey and reduce by two thirds. Add the tomato paste, followed by the mushrooms. Stir through the Worcestershire sauce and water. Simmer for about 10 – 12 minutes until the sauce is reduced and thickened. Fold in the crème fraîche, a squeeze of lemon juice and warm through.
While the meat is simmering, add a drop of olive oil to a pan and wilt a generous handful of julienned courgettes, shredded kale and baby spinach. Season with salt, pepper and a squeeze of fresh lemon juice. Toss through some toasted pine nuts and serve with the Stroganoff.
For the lemon-parsley pesto, combine all the ingredients in bowl and serve alongside the meat, for everyone to help themselves.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE