Beef Stroganoff

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Beef Stroganoff 2

 

So, what did I decide to have for dinner on the first school night of the year?  Well, as you know my freezer stash disappeared as quickly as it appeared in the first place, and I’m sure it doesn’t surprise any of you that I decided to try a new recipe….well, sort of.  I love Beef Stroganoff, and my mum used to make it using Carnation evaporated milk and canned mushrooms which doesn’t really appeal to me now (though I loved it then), and for years Mr 8 and I have winged it, adding a bit of this and a bit of that.  But I wanted a firm recipe to turn to that I knew my whole family loved, and Beef Stroganoff is so quick, which makes it ideal for nights when you are totally exhausted.  This version is quite light in flavour, just be careful not to over-do it with the mustard, 1 Tbl is definitely enough.

Beef Stroganoff

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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