Beef Stroganoff

'I was first introduced to Beef Stroganoff while working at Augusta Kleinbosch Guest Farm. It was a winter season and I wanted to use beef fillet, but not as a piece of steak. I wanted to make a winter dish, but something with beef fillet. ( I always preferred fillet, as it was the best cut to work with and always tender- so no worries about cheaper cuts that could possible be tough and cause the guests to be unhappy). And of course we were a 4 star guesthouse for international guests- so we had to serve good quality of food to be perfect with the standard of our rooms! So I came across 2 recipes and decided to combine the two and it turned out very well. Even the owners who were there at that time enjoyed it. I must add, the German owners almost enjoyed every meal I have made for them - always coming into the kitchen after their meal and thanking me personally and the waitress Susan for her service. After all my years in the hospitality industry- cooking for overseas guests and South Africans, I must say with a smile that I enjoyed the overseas guests much more. South-Africans are full of nonsense - I will not say the other word - and Germans are lovely to cook for. Still my favourites :-)Back to the stroganoff, the sherry adds lovely flavour to it. I use Sedgewicks Old Brown Sherry. And for garnishing anything fresh would do, parsley or chopped chives..Even a dollop of sour cream, because it is after all an ingredient of the beef stroganoff as well. Serve it on egg noodles - an affordable alternative and easy to find at your local Chinese shops. The best pairing for classic Beef Stroganoff is a Merlot, especially a heavily oaked one. The soft tannins of the Merlot work well with what the sauce does to the beef.