Wednesday, 29 June 2011

My take on beef stroganoff



I've done lots of variations with stroganoff - chicken, beef and vegetarian. Usually I make it with chicken and rice but last night I had some nice beef that needed using and some fresh mushrooms so decided to make a beef one. I also was in the mood for pasta rather than rice. As I've always said you can tweek most recipes to adapt to what you have in and your personal preference.

This is quite a quick dish so you need to get things organised before you start cooking. Once you are ready cook up some pasta (I like this with wholemeal) in salted water. If you prefer this with rice then use this instead.

Begin by heating a knob of butter and a good splash of olive oil in a frying pan. Quickly cook about 400g of thinly sliced beef steaks (remove any extra fat).



This has to be from a good cut (steak cut) and not the tougher cuts that you need to slow cook in a casserolle. Only cook it for a minute or so to brown it- it will continue cooking a little when removed from the pan and then added to the sauce and you do not want it to overcook.



While it is cooking slice up some mushrooms (or you can just use button ones that don't need cutting). You need about 300-400g for two people but this can be adjusted to taste. Mushrooms shrink a lot when cooking so a large amount raw will halve in size.



Once it has browned remove with a slotted spoon (so that the juices remain in the pan) and add the mushrooms and keep them moving until they have browned slightly- again only a few minutes.



Again don't over cook these since they will keep cooking once removed from the pan and when readded to the sauce.



Remove these with a slotted spoon and add them to the beef. Then roughly chop an onion and add this to the pan. 


Again cook for about 5 minutes until lightly coloured. While it is cooking mix together 300ml beef stock, 2 tbsp tomato puree and 1 tbsp mustard (I used Dijon) and season.



When the onion has been cooking for about 5 minutes add a tbsp flour and stir to absorb the juices and then slowly add the stock mix. Allow to simmer for a couple of minutes.



Add a tbsp smoked paprika and stir through.



Return the beef and mushrooms to the pan.



At this point you can add a good splash of white wine and then allow to simmer for a minute or so. Then turn off the heat and stir through 200ml plain yoghurt. You can add creme fraiche or single cream if you would prefer.



Once the pasta is cooked, drain it and put onto plates. Top with the beef stroganoff.



A lovely mid week dinner that is really tasty and yet very quick to make.

Til soon.....

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