1. The day before you cook: peel and finely dice the spring onions and garlic. Cut the beef into bite-sized pieces. Rub the mushrooms with a paper towel, or peel if necessary, and cut into wedges.
2. Put above ingredients into a pan and add the wine, garlic, spring onions and sufficient stock to cover the meat. Leave to marinate for 24 hours.
3. Next day, cook the meat in the marinade at 160°C for 1-1½ hours, or until tender. Remove meat from oven, add the cream and season to taste with salt and pepper. Add cornflour and stir to bind.
4. Chop the peppercorns finely and sprinkle over the meat. Check the seasoning.
5. Cook the pasta according to the package instructions until al dente. Drain and serve onto warmed plates.
6. Spoon the Beef Stroganoff over the pasta and serve hot, sprinkled with chopped parsley.

Tips:

• Add a dollop of sour cream to your stroganoff for some extra flavour.

FAQs:

• What is the most tender meat for beef stroganoff?
  The best cuts for beef stroganoff are tender, juicy cuts such as scotch fillet, boneless sirloin, or steak tips.

• What is the best way to thicken beef stroganoff?
  Pour flour-water mixture into saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.