Beef Stroganoff
This Russian recipe is a classical family favourite. With the inclusion of red wine, tomato paste and paprika, this meal is flavoursome and delicious. You don't need to resort to pre-made sauce mixes. Next time make this - at least you know exactly what ingredients are added!
Ingredients
- 750 g rump steak
- 3 tablespoons plain flour
- 2 teaspoons paprika
- 60 g butter
- 1 large onion, diced
- 3 cloves garlic, crushed
- 250g small button mushrooms, sliced
- 3 teaspoons beef stock powder
- 1 tablespoon lemon juice
- 1/2 to 3/4 cup red wine
- 2 tablespoons tomato paste
- 1 cup sour cream
- fresh parsley, to decorate
Instructions
- Wrap steak in plastic wrap, freeze for 30 minutes or until partly frozen. Remove plastic. Use a sharp knife to cut steak into thin slices. Place steak in a plastic bag with flour and paprika, shake until steak is well coated with flour mixture.
- Melt butter in large saucepan. Add onion and garlic, stirring over medium heat until onion is soft. Increase heat to high and add steak, cooking it in batches until browned all over.
- Return all steak to the pan, add mushrooms, beef stock powder, lemon juice and wine. Stir until all ingredients are combined. Reduce heat and simmer for 10 minutes or until steak is tender.
- Stir in paste and sour cream, stirring constantly over low heat until mixture is heated through.
Notes
- Serve with a little fresh parsley on top of either cooked pasta or rice (white or brown).
- Start by adding only 1/2 cup red wine then taste after 5 minutes once the alcohol has evaporated. If you feel the flavour needs to be more robust (or if you just like red wine!), add the remaining 1/4 cup.
- I don't add any extra seasoning as I find the beef stock powder adds enough on its own. Once you taste it, you may find it needs a little extra seasoning to suit your own tastes.