Wagyu Beef Stroganoff
  • Olive oil
  • 1 onion, sliced
  • 150g assorted mushrooms
  • 1 clove of garlic, crushed
  • 400g spaghetti
  • 2 Tbsp plain flour
  • 500g wagyu skirt steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • 1 large handful of Italian parsley, chopped
  1. Heat oil in frying pan. Once the pan is hot, fry beef quickly so that it is still pink in the middle. Set aside.
  2. Clean the pan, add oil and bring to heat. Add onion and cook on a medium heat for 10-15 minutes until it softens and starts browning. Add a dash of water if it starts to stick.
  3. While the onions are cooking, boil pasta.
  4. Add garlic to frying pan and cook for a couple of minutes. Add mushrooms and cook for about five minutes until completely softened. Season well with salt and pepper.
  5. Sprinkle flour over the mixture and stir until a sandy paste is formed. Stir in mustard.
  6. Mix crème fraîche and beef stock together. Gradually add to pan and stir until combined. For a lusciously smooth and shiny sauce, add two to three tablespoons of the hot pasta water to the pan and stir.
  7. When the sauce starts bubbling, turn off heat and add seared beef slices.
  8. Drain pasta and serve with the stroganoff sauce. Finish off with freshly ground salt and pepper and a garnish of Italian parsley.