Beef Stroganoff Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
Heat olive oil, then add sliced onion and cook until softened. Add crushed garlic, then add butter. Once the butter is foaming a little, add mushrooms and cook until softened. Add salt and pepper and then remove onto a plate. Toss the steak strips with flour, salt and pepper. Add to the pan, splashing in a little oil if the pan looks dry and fry for 3-4 minutes until well coloured. Tip the onions and mushrooms back into the pan. Whisk cream, mustard and beef stock together, then stir into the pan. Cook over a medium heat for around 5 minutes. Garnish with chopped parsley and serve with pappardelle or rice.

Method:
Heat clarified butter and add gram flour. Sauté till aroma comes of the gram flour, add condensed milk, coconut milk, desiccated coconut, cardamom powder. Cook stirring continuously on medium heat until the mithai leaves the sides of the pan. Grease a thaal or flat dish and add this mithai in it. Garnish with pistachios. Let it cool, and then cut in squares. Serve.

Method:
Place flour and salt in a plate and add the chicken. Make sure to get all the flour mix absorbed by chicken. Put the garlic butter in a pan and then add the chicken. Cook several minutes to brown and until no longer pink. Add chicken cube, water, cream and lemon juice. Reduce heat to low. Boil pasta till it’s cooked. Drain pasta and stir into chicken mixture.