Beef Stroganoff Recipe #113684
This is a dish I think I make well, it may not be authentic, but I like it anyway;-)
by JustJanS
30 min | 15 min prep
SERVES 3 -4
- 3 tablespoons butter
- 1 onion, halved, sliced length ways
- 250 g mushrooms, sliced
- 2 cloves garlic, crushed
- 500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
- 4 teaspoons flour
- salt & freshly ground black pepper
- 1/4 cup red wine
- 1/4 cup beef stock
- 6 tablespoons tomato paste
- 1 teaspoon paprika
- 2 teaspoons Dijon mustard
- 2 dill pickles, finely chopped (optional)
- 200 ml sour cream
- Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
- Remove from the pan.
- Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
- Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
- Remove the meat and deglaze the pan with the wine, stock and tomato paste.
- Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
- Good served over rice, buttered noodles or mash.
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5 stars