Beef Stroganoff just like the good old days
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Sometimes it's great to go back in time and this recipe takes me back to the 70s.
This is straight out of my mother's recipe book
Serves 4
Prep time 10 min
Cooking time 35 min
Ingredients
1/4 cup plain flour
750 g beef rump steak cut into strips
3 tablespoons oil
1 onion chopped
200g mushrooms sliced
2 teaspoons sweet paprika
2 garlic cloves crushed
2 tablespoons tomato paste
2 cups (500mls) beef stock
1 cup sour cream
Rice to serve
Parsley to garnish optional
Method
1. place the in a sealable bag. Add beef strips. Seal bag shake to coat. Remove beef and place in a bowl.
2. Heat 2 tablespoons oil in a large saucepan over medium to high heat. Add beef and cook, stirring 3 to 4 minutes until evenly brown. Cook the beef in batches. Set aside and cover with foil.
3. Add remaining oil to pan and reduce to a medium heat. Add onion and mushrooms and cook for 5 minutes or until soft. Return beef to pan. Add paprika, garlic and tomato paste, cook for further 2 minutes.
4. Add stock and bring to boil, stirring occasionally. Reduce heat to low and simmer covered, for 15 minutes. Remove lid, add sour creamand stir to combine. Cook for further 15 minutes, until sauce has reduced to the desire consistency.
5. servewith rice and garnishwith parsley
Enjoy
This is straight out of my mother's recipe book
Serves 4
Prep time 10 min
Cooking time 35 min
Ingredients
1/4 cup plain flour
750 g beef rump steak cut into strips
3 tablespoons oil
1 onion chopped
200g mushrooms sliced
2 teaspoons sweet paprika
2 garlic cloves crushed
2 tablespoons tomato paste
2 cups (500mls) beef stock
1 cup sour cream
Rice to serve
Parsley to garnish optional
Method
1. place the in a sealable bag. Add beef strips. Seal bag shake to coat. Remove beef and place in a bowl.
2. Heat 2 tablespoons oil in a large saucepan over medium to high heat. Add beef and cook, stirring 3 to 4 minutes until evenly brown. Cook the beef in batches. Set aside and cover with foil.
3. Add remaining oil to pan and reduce to a medium heat. Add onion and mushrooms and cook for 5 minutes or until soft. Return beef to pan. Add paprika, garlic and tomato paste, cook for further 2 minutes.
4. Add stock and bring to boil, stirring occasionally. Reduce heat to low and simmer covered, for 15 minutes. Remove lid, add sour creamand stir to combine. Cook for further 15 minutes, until sauce has reduced to the desire consistency.
5. servewith rice and garnishwith parsley
Enjoy
