BEEF STROGANOFF

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BEEF STROGANOFF

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Ingredients

Adjust Servings:
2 kilograms stewing beef rump, chuck or topside are ideal, sliced into 1 x 2 cm strips
185 grams French shallots about 10
600 grams mushrooms quartered, swiss brown, buttons or portobellos are ideal
35 grams Garlic about 6 cloves, chopped
1/3 cup brandy
2 litres beef stock
150 grams Butter
extra virgin olive oil
2 tablespoons paprika
2 tablespoons tomato paste
400 grams sour cream
freshly ground black pepper
1/4 bunch fresh parsley
Features:
    Cuisine:
    • Serves 12
    • Medium

    Ingredients

    Directions

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    They say that true Stroganoff; the recipe created in Russia at some point in the late 1800’s is quite different from what most of us know it as. The beef in the original was apparantley cubed not sliced and without a mushroom to be found.

    With this recipe I aim not to offend any purists, as it is quite far from the original true Stroganoff, but rather I aim to provide my best version of the popular recipe that most of us know using mushrooms, sliced beef, sour cream and ample cooking time. I hope you enjoy it.

    1. In a non stick pan on high heat saute the mushrooms in 2 batches in 45 grams of butter until brown and remove to a large bowl.
    2. Meanwhile flour the beef in batches and shake off the excess flour.
    3. In the same non stick pan on high heat sear the beef in 3-4 batches in 20 grams of butter and a good splash of extra virgin olive oil and remove to the same bowl as the mushrooms.
    4. In a large heavy based pot over low heat melt 30 grams of butter and a good splash of olive oil.
    5. Add the shallots and cook for about 5 minutes.
    6. Add the garlic and cook for a further 3 minutes.
    7. Turn the heat up to high and add the brandy.
    8. Cook for a minute or 2 until almost all the brandy has been cooked off.
    9. Turn off the heat and add the paprika and tomato paste and stir well.
    10. Add the beef stock, meat and mushrooms and return to the heat.
    11. Bring to the boil and reduce to a very low simmer and cook for about 2 hours, or until the meat is very tender. Stir regularly as the sauce will be quite thick and may stick easily. If too thick, a little water can be added.
    12. Fold through sour cream.
    13. Taste and adjust seasoning.
    14. Transfer to serving dish and garnish with freshly chopped parsley.

     

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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