CREAMY STEAK STROGANOFF on FIRE скачать в хорошем качестве

CREAMY STEAK STROGANOFF on FIRE

Merch: https://www.firetofork.net/shop The gear I use – https://www.firetofork.net/gear MY BOOK – https://firetofork.net/product/advent... Patreon -   / firetofork   Second channel -    / @harryfisher139   I’m most active on Instagram @firetofork I’m also on Facebook -   / firetofork   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.