HomeBeef Beef Stroganoff 
12 June, 2016

Beef Stroganoff 

Posted in : Beef, Egg Free, Main Meal, Pasta, Uncategorized on by : C4Kkitchen

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Beef Stroganoff

Serves: 4


Ingredients:

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 celery stalk, finely diced
  • 4 cloves garlic, finely diced
  • 600g rump steak
  • 150g button or field mushrooms
  • 150g Swiss brown mushrooms
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon dried oregano
  • 2 beef stock cubes
  • 2 tablespoons plain flour
  • 1/2 cup dry white wine (or additional stock)
  • 1 cup beef stock 
  • 2 tablespoons Worchestershire sauce 
  • 1/2 cup sour cream
  • 3oog pappardelle pasta

Method:

  • Cook the pappardelle pasta as per the instructions on the packet, when cooked keep 1/2 cup of the cooking water before discarding, then return the pasta to the saucepan
  • Melt 1 tablespoon of the butter in a heavy based frying pan or saucepan over a medium heat 
  • Add in the onion, celery and garlic in and sauté for 3-5 minutes until softened
  • Add in the trimmed and finely sliced steak and seal the meat, approximately 2-3 minutes
  • Slice the mushrooms and add into the pan and sauté for 2 minutes until the moisture starts releasing from the mushrooms
  • Add in the spices, stock cubes, flour and extra tablespoon of plain flour, stir well until the butter is melted and the meat and mushrooms are fully coated in the mixture 
  • Add in the Worchestershire, wine, stock and 1/2 cup of the pasta cooking water into the saucepan and simmer stirring regularly for approximately 10 minutes until thick and glossy
  • Add in the sour cream and stir through and allow to come up to temperature 
  • It will look like there is too much liquid, spoon this extra liquid, approximately 1 to 1 1/2 cups over the pappardelle pasta and mix through so the pasta is well coated in the sauce
  • Serve by placing the coated pasta on your plate and then top with the stroganoff.

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This recipe is freezer friendly to be consumed within 3 months


Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.