a Russian dish, from the 19th century, Beef Stroganoff is popular worldwide. I was asked to do this dish, by a friend, who I have know for many, many years - as I don't make it - I have researched through many recipes - and there are many, many variations! I have had to get my partner to call yay or nay to this one - he says yay!
So, Mel, this is for you - I hope you and your family enjoy.
Ingredients
500g Rump Steak
1/3 cup Plain Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Smoked Paprika
3 cloves Garlic
1 Onion - finely sliced
1 cup finely sliced Button Mushrooms
1 cup Beef Stock
1 tablespoon Tomato Paste
1 tablespoon Dijon Mustard
2 tablespoons Sour Cream
How to
Slice the meat really thinly - approx 2mm wide strips. Place in a bag with the flour, salt, pepper and paprika - toss around to coat the meat. Heat a large, non stick pan with a dash of oil (I use olive oil) and fry the meat in batches - until nicely browned. Removed the meat, and set aside. Add a little more oil to the pan and fry garlic until it starts to brown, add the onion and cook for a few minutes, followed by the mushrooms, cooking for a few more minutes. Add 1/4 cup of beef stock, the tomato paste and the dijon mustard, and cook for a few minutes - adding more beef stock as it reduces. Add in any leftover beef stock and the sour cream, mix to combine, add the meat and cook for 5 minutes. Serve with rice.
Serves 4 (smallish portions)
So, Mel, this is for you - I hope you and your family enjoy.
Ingredients
500g Rump Steak
1/3 cup Plain Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Smoked Paprika
3 cloves Garlic
1 Onion - finely sliced
1 cup finely sliced Button Mushrooms
1 cup Beef Stock
1 tablespoon Tomato Paste
1 tablespoon Dijon Mustard
2 tablespoons Sour Cream
How to
Slice the meat really thinly - approx 2mm wide strips. Place in a bag with the flour, salt, pepper and paprika - toss around to coat the meat. Heat a large, non stick pan with a dash of oil (I use olive oil) and fry the meat in batches - until nicely browned. Removed the meat, and set aside. Add a little more oil to the pan and fry garlic until it starts to brown, add the onion and cook for a few minutes, followed by the mushrooms, cooking for a few more minutes. Add 1/4 cup of beef stock, the tomato paste and the dijon mustard, and cook for a few minutes - adding more beef stock as it reduces. Add in any leftover beef stock and the sour cream, mix to combine, add the meat and cook for 5 minutes. Serve with rice.
Serves 4 (smallish portions)