Wednesday, 7 October 2009

Beef Stroganoff

This dinner came about when we had beef stir-fry strips ready for dinner and not a lot else. I rummaged through my trusty Delicious bookmarks and searched through Recipezaar and presented D with a list of dinner options and he chose this simple Beef Stroganoff recipe.

Beef Stroganoff may seem to be an odd choice for dinner, considering that both D and I don't like mushrooms. However, leaving them out didn't effect the dish at all, as we both really enjoyed it.

We did add two beef stock cubes to deepen the flavour before we added the sour cream though we may not have needed this is we had included the mushrooms. The recipe says that this should be served with egg noodles, but we didn't have any so pasta it was.

Beef Stroganoff
adapted from Ingrid H as posted on Recipezaar

500g beef stir fry strips
6 tbs butter
1 small onions, diced
3 tbs flour
2 cups beef stock
1 tbs tomato paste
1/2 tsp paprika
1/2 tsp dried basil,
1/4 tsp nutmeg
2 beef stock cubes
3 tbs dry sherry
225g sour cream
200g pasta, cooked

Melt 1 tbs of butter in a frypan over medium-high heat. Add half of the stirfry strips and only allow them to colour, any longer and they could overcook. Remove the strips from the pan and repeat with another tablespoon of butter and the remaining beef then remove.

Add another tablespoon of butter to the pan and saute the onions until soft and then remove from the pan.

Melt the remaining butter. Whisk in the flour and cook, stirring for two minutes. Slowly add the beef stock and whisk into the butter-flour mixture.

Add the tomatoe paste, paprika, basil and nutmeg.

Bring to a boil and then reduce hit and simmer for 10 minutes until the mixture is slightly thickend. Add stock cube/s to taste.

Return the meat and onions back to the sauce and simmer for another ten minutes.

Remove from heat and stir in sherry and add the sour cream.

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