Beef stroganoff with sautéed potatoes

This weeks recipe Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Ingredients

For the beef stroganoff

• 75gbutter
• 1 onion, finely sliced
• 150g white mushrooms, finely sliced
• 2 tbsp tomato purée
• 1½ tsp Dijon mustard
• ½ tsp smoked hot paprika
• 110ml beef stock
• 500g beef fillet, cut into strips
• salt and freshly ground black pepper
• 150mlbrandy
• 200ml soured cream
• 2 tbsp flatleaf parsley

For the sautéed potatoes

• 3 tbsp olive oil
• 3 large potatoes, peeled and cubed
• ½ onion, finely chopped

Preparation method

1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
2. Add the mushrooms and cook for 1-2 minutes.
3. Add the tomato purée, mustard and paprika and cook for a further minute.
4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
5. Season the beef with salt and freshly ground black pepper.
6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
7. Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
8. Add the soured cream to the onion and mushroom mixture and mix well.
9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
10. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2-3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.
11. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.
    
    

    Less than 30 minspreparation time

    10 to 30 minscooking time

    Serves 4

    
    
    
    
    Enjoy!!
    Marilyn x

Let's talk Larnaka

When: Wednesday 23rd January
Where:Larnaka Town Hall (Civil Marriage Office)
Time: 8:00pm - 9:30pm

LPN is delighted to Welcome the Mayor of Larnaka Mr Andreas Louroutziatis to our January and start of year  LPN monthly event. "Let's talk Larnaka" giving us Parents & those of us in Business the opportunity to put questions to the Mayor and hear first hand the future development plans for Larnaka city .

The purpose of this event which will be in English is to encourage a dialogue between the residents of Larnaka and the Mayor, and to foster a greater sense of community. It will be a valuable opportunity to find out first-hand what is in store for Larnaka and to discuss with Mr Louroutziatis how this will impact us personally and professionally.

Parking will be available: turn right at body shop follow road to end of street you will see open parking on your left civil marriage office is on your right.

Italian Cookery with Alberto

Classes are based on the true tradition of Italian cookery; the finest fresh ingredients, carefully, yet simply prepared to produce wonderful cuisine. There is a choice of morning or afternoon classes. Irrespective of your skill level, whether you are a complete novice or maestro in the kitchen, the classes are designed to ensure that everyone takes away some valuable skills and knowledge. The maximum group size of these Italian cookery classes is 8...

LPN members receive a 10 % Discount.

Charming Larnaka - "Real People, Real Stories"

Beef and Ale Pie

This weeks recipe is a British Classic. Another hearty, warming dish for these cold Winter nights. Tender pieces of steak in thick gravy, topped with pastry. 

Ingredients

• 2 tbsp vegetable oil
• 1kg braising steak cut into 5cm/2in cubes
• 1 onion, finely diced
• 250g chestnut mushrooms, cut into four pieces
• 8 small whole round shallots, peeled
• 400g carrots, peeled and cut into three
• 4 sprigs thyme
• 2 bay leaves
• 4 tbsp tomato purée
• 500ml ale
• 300ml hot reduced beef stock
• 500g readymade puff pastry
• 1 free-range egg, beaten
  
  
  
  

  Preparation method

  1. For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside.
  2. Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.
  3. Add the thyme, bay leaves and tomato purée and stir well to combine.
  4. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
  5. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened.
  6. Once cooked, remove the pie filling from the dish and set aside to cool.
  7. Preheat the oven to 220C/425F/Gas 7.
  8. Place the beef and gravy mixture into an ovenproof dish.
  9. Roll out the pastry to 1cm thickness and cut slightly bigger than the pie dish. 
  10. Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish.
  11. Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen
      
      
      Serve with Mushy Peas and Mash.
      
      

      Overnightpreparation time

      Over 2 hourscooking time

      Serves 6-8

      
      
      
      
      Enjoy!!
      Marilyn x