Beef Stroganov
	1 kg    beef fillet   40 g    butter   1   onions   250 g    mushrooms   2 tsp    allspice   2 Tbs    tomato paste   1 tsp    Dijon mustard   2 cups    demi glace     salt & pepper   300 ml    sour cream     fresh parsley to garnish   500 g    fresh spinach pappardelle noodles   40 g    butter     1 Prep: Finely chop onions and finely slice mushrooms. Slice the beef fillet into strips. 2 Heat half the butter in a large frying pan, add onion and mushrooms and fry until mushrooms have wilted; remove from pan. 3 Add remaining butter to the pan, add meat in batches and fry over a high heat until golden brown. Flame with a little brandy and remove. Return the onion and mushrooms to the pan, stir well. Add the demi glace and tomato paste and bring to the boil. Turn off the heat and add the meat. 4 Season to taste and spoon into the storage containers. Defrost well before reheating gently in frying pan. Stir in sour cream and heat through. Do not overcook or the meat will toughen. 5 Remove the fresh, frozen pappadella pasta from the freezer. Add to plenty of salted boiling water. When the water returns to the boil, count to 50 and drain. Add the butter and toss. Divide the pasta on plates and top with the stroganov and garnish with chives or parsley.   Servings: 4    Recipe Type Main Dish, Meat, Pasta   Copyright © 2006, The Gourmet Saint