Beef Stroganoff

Beef Stroganoff 2

Ingredients:

1kg Blade Steak, cut into 1.5cm wide strips

1 Onion, cut into thin wedges

2 Cloves of Garlic, crushed (I used 3)

200g Swiss Mushrooms, thickly sliced, or quartered

2 Tbl Tomato Paste

2 Cups Beef Stock

1/2 Cup Sour Cream

1 Tbl Dijon Mustard

2 tsp Cornflour

Pasta, noodles or rice to serve

Directions:

Place oil in a large pan to heat.

Season beef strips with salt and pepper and add to the pan, cooking in 3 batches, then remove from the pan and place in a casserole dish to keep warm.

Add more oil to the pan if needed, then add the onion, garlic and mushrooms, cooking until the mushrooms have softened.

Add the tomato paste and stock, mix well.  Bring to the boil.

Add beef back to the pan and reduce the heat.  Place a lid on the pan and simmer until the meat is cooked through.

Combine the sour cream, mustard and cornflour in a bowl and stir to combine.

Add the sour cream mixture to the pan and stir to combine.  Increase the heat to medium, but do not boil the mixture.

When the sauce has thickened, serve over your favourite pasta, noodles or rice with vegetables on the side.

Original Recipe Source:  www.bestrecipes.com (I chose to cook this recipe in an electric fry pan instead of a casserole dish in the oven)

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