The height of sophistication during the 70’s, beef Stroganoff was often seen cutting round the dinner party circuit, or so I’m told. Mum’s always said that she cooked so much apricot chicken and beef Stroganoff back in the day, that her and dad OD’ed on it.
Beef Stroganoff is a Russian dish consisting of sautéed beef strips, mushrooms and sour cream and like all good things, has come back in fashion. There are numerous variations of this popular dish but I stick to the same traditional recipe that Mum has always made for us growing up.
My girls like it too (but they pick out the mushrooms) and it’s a quick and easy midweek meal. You can serve it with rice, pasta or mashed potato and any green veggies. Steamed green beans are the best.
I cheat sometimes and simply throw some mixed raw kale and baby spinach leaves in the bowl to up my vege intake. If you haven’t discovered this lovely little bag of greens in the supermarket salad aisle – look out for it. So crunchy and crisp and goes really well with some scrambled eggs or tossed through a green salad.
Time to give the ol’ beef Stroganoff another run.
beef stroganoff (serves 2 – 4)
500 grams of beef rump steak, trimmed of any fat and sliced in to really thin strips (make sure you have a really sharp knife to do this. The thinner, the better.)
250 grams of sour cream
1 x knob of butter
2 x tablespoons of plain flour
Salt and freshly ground pepper
1 x teaspoon of paprika
4 x portobello mushrooms, sliced (button mushrooms are also fine)
2 x cloves of garlic, crushed
2 x 50 gram sachets of tomato paste
2 tablespoons of Worcestershire sauce
1 heaped teaspoon of Dijon mustard
1/2 cup of beef stock (stock cubes are fine)
Olive oil, a couple of tablespoons for frying
Fresh parsley, to serve
Cooked Pappardelle or spiral pasta, to serve
Mixed kale and baby spinach leaves, to serve
Parmasen cheese, grated over the top if you’re feeling really decadent
- Place the beef strips in a plastic bag with the flour, paprika and a good seasoning of salt and pepper. Shake around to coat every piece of meat.
- In a non stick frying pan, add a little olive oil and fry the meat off quickly in batches, being careful not to overcrowd the pan. Reserve the meat on a clean plate.
- Meanwhile, cook the pasta according to packet instructions.
- In the same frying pan, add the knob of butter, mushrooms and garlic and cook until softened.
- Add the tomato paste, mustard, cream, stock and Worcestershire sauce and simmer over a low heat, stirring to combine.
- Add the meat to the sauce and heat through.
Serve sprinkled with parsley, pasta and greens.
The meat must be sliced in really thin strips so that it isn’t tough when cooked.
Blue dog is always happy to help clean up the fatty meat scraps.
Shake the meat, flour, paprika, salt and pepper in a throw away plastic shopping bag so you don’t need to wash up a mixing bowl.
It’s really important that you cook the meat in batches for a couple of minutes, tossing them round the pan. If you’re impatient and overcrowd the pan it results in the meat stewing and doesn’t get that nice golden outer crust.
Reserve the meat whilst you make the sauce, adding it back in to the sauce at the end, to warm it through. If the meat is nice and thin, it won’t take long to cook.
Top with loads of fresh parsley and if you’re feeling really decadent – why not grate some parmesan cheese over the top. It’s not traditionally Russian, but tastes oh so good.