Serves 4

Ingredients:

🔹500g portobello mushrooms, sliced
🔹1 Tbsp fresh thyme leaves
🔹500g beef fillet, sliced
🔹1 medium onion, finely diced
🔹4 garlic cloves, finely grated
🔹4 cups chicken stock
🔹1 cup cream
🔹½ cup sour cream
🔹2 Tbsp Worcestershire sauce
🔹1 tsp Dijon mustard
🔹1 tsp wholegrain mustard
🔹400g pappardelle pasta
🔹4 Tbsp butter, cut into small pieces
🔹Handful fresh parsley, stems removed, and extra for serving
🔹Extra virgin olive oil
Salt and pepper, to taste

Method:

🔹Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender. Set aside in a large bowl.
🔹Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the centre of each slice. Remove steak from pan, and transfer to a board to rest. Slice into bite size strips that will eat well in pasta.
🔹Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened. Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
🔹Meanwhile, cook pappardelle according to package instructions, until al dente. Keep
one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley. Toss until butter is melted and the pasta is well coated and shiny.
🔹Add a dash of pasta water while tossing to loosen the noodles and keep them
saucey.
🔹Arrange pasta in bowls and spoon stroganoff over top. Garnish with additional parsley and a crack of black pepper.

Beef & Portobello Stroganoff Paired with Saronsberg Life is Fine Shiraz

To balance the richness of this dish, the succulent ripe fruit flavours of this Shiraz work perfectly. The wine has a deep, dark purple colour with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish which balances the very savoury elements of the stroganoff.

Categories: RecipesTags: Beef and Portobella Stroganoff, Cape Town, Cape Winelands, Eat, Food, Food and Wine, Media Release, Mushrooms, Saronsberg, Shiraz, South Africa, Wine, Wine Tasting