Masterchef Stroganoff - cooking recipe

Ingredients

2 tablespoons sweet paprika
100 g flour
500 g beef, eye fillet sliced into strips
1/4 cup olive oil
40 g butter, plus extra to serve
200 g swiss brown mushrooms, thinly sliced
3 shallots, finely diced
2 tablespoons tomato paste
1/2 cup brandy
1 cup beef stock
2 tablespoons Worcestershire sauce
1 cup creme fraiche

Preparation

Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
Reduce heat to medium, stir in creme fraiche, reserved beef and juices, then season with salt and pepper.
Serve with pasta, mashed potato or rice.