Beef Stroganoff is simple to cook. It offers wonderful flavour combinations of beef, sautéed with onions and mushrooms presented in a sauce of sour cream.
- casserole pot
- 2 tablespoons cornflour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tomato Paste
- 4 tablespoons butter, divided
- 2 Brown Onions, sliced – not diced
- 4 cloves Garlic, fresh, crushed or minced
- 500 grams Mushrooms, sliced
- 800 grams Beef, Lean Fillet Steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
- 2 Bay leaves
- 2 teaspoons dijon mustard
- 1 teaspoon paprika, (smoky or mild)
- 1/2 cup dry white wine
- 2 cups beef stock
- salt and pepper to season
- 500 g Pasta Spirals, (dry weight)
- 1 cup sour cream , at room temperature
- parsley, dry, freshly chopped, to garnish
- Slice meat into thin strips, making sure to cut across the grain. Place the meat in a bowl, add corn flour, Worcestershire sauce, tomato paste and a tablespoon of the white wine. Mix well and let is sit aside for half an hour. (this is a form of velveting and is an important step to tenderising the meat)
- Put on a large pot of salted water to heat for the pasta.
- Slice the onions and mushrooms. Mince the garlic. Melt 2 tablespoons of butter in a large heavy based pot over medium, low heat. Add the onions and stir for a a minute or two, then add the garlic, stir and cook for another two minutes. Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Remove the onion, mushroom combination into a bowl. [the reason the meat is not cooked first is this order allows time for the meat to tenderise]
- Melt the other 2 tablespoons of butter in the pot, raising the heat to high. Sear the steak in single layer batches until browned. As each batch is cooked, transfer it into the onions and mushrooms bowl until all batches are done.
- After the meat is cooked, reduce the heat and add the wine deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- Return all the beef, vegetables and any juices to the pot. Mix in the mustard and paprika and stir, then pour the beef stock into the pan, mix well and bring to a simmer. Reduce the heat down to a low simmer. If you want to develop the flavours, put the lid on and cook on low for 20 minutes. If you are on a deadline, skip this step. Either way, finish with the lid off and simmer for around 20 to 30 minutes to reduce the stock and liquid component. Taste the mix and add pepper and salt as required.
- When it looks like you almost have the right consistency, bring up the heat and return the water to boiling, then add the spiral pasta and cook for 10 minutes.
- Once your pasta is on, turn off the heat on the Stroganoff or reduce it to lowest setting while you mix in the sour cream. Stir it through then just before serving slowly increase the heat until steaming but do not boil to protect the sour cream sauce.
- Drain the pasta and serve on warmed plates. Garnish with parsley.
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