Beef Stroganoff Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Sprinkle undercut steak strips with salt and pepper. Heat oil and Sauté beef strips on high heat and let brown, then remove onto a plate. In same pan, add butter and let melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of pan to get all the golden bits off. Add flour, cook, stirring. Add half the stock while stirring. Once incorporated, add remaining stock. Stir, and then add sour cream and mustard. Simmer till it thickens, adjust salt and pepper to. Add beef back in (including plate juices). Simmer for 1 minute, and then remove from stove immediately. Serve over boiled noodles, sprinkled with spring onions.

Method:
Combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes. For caramel, in a saucepan, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). Bring to a boil. Cook until mixture is golden. Remove from the heat; stir in salt, cream and butter (mixture will bubble). Pour onto crust; refrigerate for 15 minutes. Melt on low the chocolate with the cream. Whisk until smooth. Stir in vanilla. Let stand for 20 minutes. Pour over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours or overnight.