Thursday, 25 August 2011

Beef Stroganoff




There is a restaurant in Lanzarote that is a bit like going back in time! The building is an old Castillio near the town of Arricefe. Its design is very similar to what was considered ultra modern in the 70’s and now it still looks good – black iconic chairs and black tablecloths! There are 2 amazing things about this place – one the view from the panoramic glass windows and two, the beef stroganoff that is cooked at your table (very 70’s). This dish, like the crepe suzette they serve, is cooked at the table by waiters who look like they have worked there since the 70’s.


The point of this intro is to why I keep getting asked to make beef stroganoff at home! This is close but still not quite as good as the one from Castillo de San Juan (They have prepared sauces that are in jugs and its difficult to tell what is in each one!)

Ingredients (serves 2):
  • 1 small onion - sliced
  • 200g of mushrooms - sliced
  • 700gm of fillet steak – cut into thin strips
  • 1 tsp English Mustard
  • 3 tsp paprika
  • 1 tsp lemon juice
  • 1.5 tsp Worcestershire sauce
  • 100ml brandy
  • 100ml pasatta
  • 100ml beef stock
  • Single cream 75ml
  • Butter
Fry the onion in a small amount of butter until soft and then add the mushrooms until all are soft. Remove from the pan. Cut the fillet steak into thin strips and fry in some more butter until brown all over. Add the brandy and ‘flame’ off the alcohol. When the alcohol has burnt off, remove the steak from the frying pan and keep to one side. The remaining sauce can now have the mustard stirred in and the remaining ingredients (excluding the cream) added. Reduce slightly then add the onion mixture and the steak at the end to warm up again. Stir in the cream and then serve with soft rice. I’ll add a few phots when I find them!!!