Beef Stroganoff

Possibly one of the most famous Russian recipes that has made its way into International cuisine, becoming a classic and a favorite among meaty (and quite rich) recipes lovers.
I have attempted this dish once, with fairly good results. But I have strayed a bit from the original recipe.

Ingredients:
75 gr butter
1 shallot finely chopped
150gr white mushrooms
2 tbsp tomato puree'
1 teaspoon mustard
1/2 teaspoon paprika
100ml beef stock
500gr beef fillet cut into strips
100ml Brandy
200ml sour cream
parsley to garnish
salt and pepper to taste.

Sweat shallots in melter butter till nicely golden. Add mushrooms and cook for about 2 mins. Stir in tomato puree, mustard and paprika and cook for a further minute or two.
Add in the stock and simmer until reduced.
Add sour cream until the desired consistency/creaminess and set aside.

Tenderize beef and cut into strips, season with salt and pepper.
Heat the remaining butter into a separate pan and brown the beef on both sides.
Add the brandy and be careful not to set the house on fire! Allow to flambe' the pan and wait until flames have subsided.

Finally add the beef into the mushroom mix, garnish with mushroom and serve with either steamed fluffy rice or potatoes of your choice.

NOTEs:
1. Beef needs to be taken out of the fridge and left to rest at room temperature for at about 1 hour before being cooked.
2. Unless you've invested in good quality beef fillet, remember to trim the fatty bits away and give the meat
a good bash with a tenderizer.