CREAMY STEAK STROGANOFF on FIRE

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Recipe:

Feeds 4
5 min prep, 25 min total

Ingredients:
• 1 onion, diced
• 2 cloves of garlic, diced
• 400g mushrooms, sliced
• 1 chilli, diced (optional)
• 40g butter
• 600g prime steak such as scotch fillet, ribeye or sirloin
• 300ml sour cream
• 350ml dry white wine
• 350ml chicken stock
• 3 tspn thyme leaves
• 2 tspn Worcestershire sauce
• 500g small pasta such as spirals or rigatoni
• Flat leaf parsley for garnish


Directions:
• Pat your steak dry and add salt and pepper to taste, then fry on very high heat in a small amount of flavourless oil for 1 min each side (or to your preferred doneness).
• Set the steak aside to rest (yes, it will get cold, but don’t worry).
• Add the butter, onion and mushroom to the pan and sauté on medium heat for 2 min or until the onion starts to become translucent. Then add the garlic, and chilli and continue to stir until the mushroom softens and releases its moisture.
• Add the wine, chicken stock, thyme, Worcestershire Sauce and pasta (ensure the pasta is all covered by the liquid – add stock or water if it’s too low).
• Allow this to simmer for 5-6minutes, then remove from the heat and slowly add the sour cream while stirring constantly.
• Place back on the heat and cook while stirring every minute until the pasta tastes al-dente (usually another 6-7min), at this stage the sauce should be quite reduced and thick.
• Slice the steak thinly and place it on top of the hot pasta, add salt & pepper to taste and garnish with chopped flat leaf parsley.