This is another recipe entry, I’ve decided to post a dish that I’m getting quite a dab hand at lately, the classic beef stroganoff recipe. This is a family favourite and you can always guarantee that there is none left over after making a big batch. A great comfort dish, I usually serve this with steamed rice.
Serves 6 people
Prep time – 25 minutes
Cooking time – 30 minutes
2lbs – Sirloin Steak or Rump Steak (I prefer using sirloin as it’s more tender than rump) slice into very thin strips, some people like to have larger slices but I prefer mine to be thin as it cooks quickly and not so chewy)
40g – plain flour
1/5 tsp – ground black pepper
60ml – Extra Virgin Olive Oil
1 large onion chopped
1 lb – Chesnut Mushrooms
1 – Red Pepper
1 tablespoon – Paprika
1 tablespoon – Tomato Puree
2 teaspoons – French Mustard (I use Maille Dijon)
125ml – Dry White Wine ( I use either Sauvignon Blanc or Chenin Blanc)
70ml – Beef Stock
185g – Sour Cream
2 tbsp – Chopped parsley
Salt & Pepper to taste
- Slice the meat into thin pieces and combine the flour, salt and pepper in a deep bowl. Toss the meat in the seasoned flour, making sure to shake off the excess.
- Heat about 2 tbsp of olive oil, I use a wok for this but any deep and heavy saucepan will do. Fry the meat in small batches until golden brown, drain on paper a paper towel and set aside.
- Heat the remaining oil in the same pan, add the onions and fry for about 2 minutes, until soft and transparent. Add the baby mushrooms and stir for another 5 minutes.
- Add the tomato puree, paprika, mustard, white wine and stock to the pan and bring to the boil. Reduce the liquid and set to simmer for 5 minutes make sure to stir occasionally to avoid sticking to the bottom of the pan.
- Put the meat back into the pan then add the sour cream and red peppers and finely chopped parsley, stir until evenly combined and heat through for a few minutes. Sprinkle some more parsley before serving.