Beef Stroganoff

• 600g piece tail end of beef fillet
• 2 Tblsp sweet paprika
• 2/3 cup plain flour (100g)
• 1/4 cup (60ml) olive oil
• 50g butter
• 200g Swiss brown mushrooms, thinly sliced
• 3 eschalots, finely chopped
• 1 Tblsp tomato paste
• 1/3 cup (80ml) brandy
• 1/2 cup (125ml) beef stock
• 2 Tblsp Worcestershire sauce
• 300g creme fraiche
• Flat leaf parsley to serve.

1. Cut the tail end of the beef fillet width wise into 5cm-longpieces. Cut each piece into5mm-thick-slices, then cut each slice into 7mm-wide strips. Combine paprika, flour and 1 tsp salt in a bowl. Dust beef strips with flour mixture in small batches then shake off the excess and place on a plate.
2. Heat 2 Tblsp oil in a large frying pan over high heat and brown beef in two batches, turning once, for 1minute. Transfer beef to a plate. Wipe the pan clean with a paper towel.
3. Heat 25g butter and remaining 1 Tblsp oil in the reserved frying pan over medium-high heat. Add mushrooms and cook, turning once, for 5 minutes or until golden. Reduce heat to medium, add remaining 25g butter and eschalots and stir mixture for 3 minutes or until eschalots are soft. Add tomato paste, brandy, stock and Worcestershire sauce, bring to the boil, then reduce heat to medium. Stir in creme fraiche and return the beef to the pan with any juices. Season with salt and pepper and cook for a further 5 minutes or until beef and sauce are heated through.
4. Serve beside fettuccine and sprinkle with parsley.

beef fillet, tblsp sweet paprika, flour, olive oil, butter, swiss brown mushrooms, eschalots, tomato, brandy, beef stock, worcestershire sauce, crueme fraiche, parsley

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-52929291 (may not work)