Welcome to 2022 with our SQ Professional winter warmer specials from January to March. Follow us every week for a series of new recipes.
This week’s recipe is Beef Stroganoff. This classic 19th century Russian dish, is made of sautéed pieces of beef served in a creamy sauce of soured cream and mushrooms.
It has gained popularity around the world and many variations of this dish with ground meat, chicken or other meats and different mushrooms varieties can be found.
- Olive oil
- 700g fillet steak
- 300 wild mushrooms (sliced)
- 2 onions (chopped in Julian’s)
- 3 garlic cloves, finely chopped
- 300ml beef stock or beef consommé
- 3 beef stock cubes
- 1 tbsp. Dijon mustard
- 300ml /1 cup soured cream
- 2 tbs flat leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
- 15 min
- 60 min
1. Cut the fillet steak into fine strips.
2. Season the fillet steak with salt and pepper.
3. Add olive oil to a griddle pan and when it’s smoking hot, add the steak and cook for a couple of minutes each side. Remove and set aside to rest.
4. Heat olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.
5. Stir in the garlic and cook gently for 2 minutes and set aside to rest.
6. Crumble the beef stock cubes into 300ml of boiled water and mix well.
7. Add the consommé and beef to a Dutch pot and place in a preheated oven at 180oC and cook for 45 minutes.
8. Remove from the heat and add the sour cream, mustard, onions, garlic and mushrooms and cook on the stove for further 15 minutes.
9. Check the seasoning, sprinkle with parsley and serve.
Serve with freshly cooked basmati rice.
For a vegetarian option, all you have to do is substitute the beef for all for favourite veggies and add a mix of mushrooms of your choice.
You can make a spicier version by adding a little cayenne or creole seasoning to this dish.
Leftover stroganoff should be stored in the refrigerator, covered well or packed into airtight containers. It will keep for 3 to 4 days.
Reheat in the microwave, stirring well to prevent hot or cold spots. You can also heat it in a covered skillet over low heat for a few minutes, stirring occasionally, until piping hot.