We like to show off at The Tasty Ski Company. We love our foams and we love our ‘Meat Fruits.’ However we also love great simple flavours and there is nothing better than a beautifully cooked beef main course – a dry aged sirloin steak, perfectly seasoned, a golden crust on the outside and cooked medium-rare on the inside. This beef dish is new for this season and we absoultely love it – at The Tasty Ski Company serve it with a baby gem lettuce salad on the side.

Beef Stroganoff (serves 8)

800g sirlon steak

600g button mushrooms, halved

800g pappardelle pasta

6 shallots finely chopped

2 tablespoons plain flour

600ml beef stock

2 tablespoons dijon mustard

2 tablespoons tomato puree

4 tablespoons creme fraiche

flat leave parsley

Thinly slice the sirloin steak and cut into strips. Fry in a hot pan with a little vegetable oil until golden brown on the outside and cooked to medium-rare on the inside. Remove the beef from the pan then fry the mushrooms until golden pan. Reserve the mushrooms with the beef.

Meanwhile cook the pasta.

Add a little butter to the pan and gently fry the shallots until they are soft (About 5 minutes). Add the flour and cook for 2 minutes then the mustard and tomato puree. Cook for 1 minute then add the stock. Simmer for 5 minutes until the mixture has thickened.

Drain the pasta and add the pasta, beef and mushrooms back into the sauce. Serve in large bowls and sprinkle with chopped parsley.

Beef Stroganoff Recipe