In a spice grinder or mortar and pestle, grind the dried
porcini to a fine powder. In a small saucepan, bring the stock
to the boil. Remove stock from heat and stir in the porcini
powder. Set aside for 10 mins to steep (don’t strain).
Place the beef on a chopping board and, using a sharp
knife, cut crossways, against the grain, into 4mm-thick
slices. Stack the slices, then cut the slices in half into
2.5cm x 6cm pieces.
In a large frying pan over high heat, heat 3 tsp oil. Add
half the beef in a single layer. Cook, without stirring, for 1
min, then shake the pan and continue cooking beef, tossing
often, for 1 min or until beef is browned all over and just
cooked through. Transfer to a bowl and season with salt and
pepper. Repeat with 3 tsp oil and the remaining beef.
Wipe the pan clean and place over medium-high heat.
Add remaining 1 tbs oil to the pan.
Add the shallots or onion and a pinch of salt.
Cook, stirring often, for 3 mins or until the shallots or
onion soften and begin to caramelise. Stir in 20g butter.
Add cup mushrooms and cook, stirring often, for 4 mins or
until mushrooms are browned and tender.
Stir in garlic and cook for 1 min or until aromatic.
Add flour and cook, stirring, for 30 secs to combine.
Add the stock mixture and bring to the boil. Reduce heat
to medium. Simmer for 5 mins or until the gravy has reduced by
about one-third. Remove pan from heat.
Stir in mustard, Worcestershire sauce and thyme. Return
the beef to the pan. Place the pan over low heat and cook for
1 min or until the beef is just cooked through. Season with
salt and pepper.
Meanwhile, cook the pasta in a large saucepan of boiling
water following packet directions or until al dente. Drain and
toss with the remaining 20g butter. Season with salt. Cover to
keep warm.
Place the sour cream in a bowl. Stir in enough water to
loosen. Divide the pasta among serving bowls. Spoon over the
stroganoff. Top with the sour cream mixture and sprinkle with
the parsley.
: 35min