Wednesday, April 18, 2007
Eating In: Beef Stroganoff
Waaaaay back on my 17th birthday my mum gave me what is quite possibly one of the best cook books of all time. I tell you, if it's not in this book, it ain't worth cookin'!
So when I had a hankering for some stroganoff where else would I look? The list of ingredients required is, well, frightening in its length, but really you'd possibly have most of it in the cupboard already! Besides, it really is pretty damn simple.
I made the full amount, then container-d it up to have leftovers for a few days :-)
You'll need: 1kg steak, plain flour, freshly ground black pepper, olive oil, 1 onion, mushrooms, ground sweet paprika, tomato paste, french mustard, good quality dry white wine (ie. if you wouldn't drink it, don't cook with it), chicken stock, and sour cream.
Trim fat and sinew from 1kg fillet of steak. Slice it across the grain into short thin pieces. Season 1/3 cup of plain flour with 1/4 tsp of freshly ground black pepper then toss the meat through, shaking off excess.
Heat 2 tbl of oil in a heavy-based pan. Cook the meat quickly, in small batches, stirring over medium-high heat, until browned really well. Drain on some paper towels.
Add 1/4 cup of oil to the pan, add 1 large chopped onion and cook over medium heat until it's soft. Add 500g small mushrooms and stir over heat for about 5 minutes. Add 1 tbl ground sweet paprika, 1 tbl tomato paste, 2 tbl french mustard, 1/2 cup dry white wine and 1/4 cup chicken stock, bring to the boil. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally.
Return the meat to the pan and add 3/4 cup of sour cream, stir until combined and just heated through. Serve with a sprinkling of finely chopped fresh parsley.
You may notice from the picture that I dished mine up with rice. What can I say, I like my strog with rice. I know it's not traditional, but me likey.