Recipes

Beef Stroganoff

Beef Stroganoff is a classic Russian dish featuring tender strips of beef fillet sautéed with onions and mushrooms in a rich, creamy sour cream sauce. This savoury mixture is often served over a bed of pasta, such as Fatti's and Moni's spaghetti, making it a hearty and flavourful meal.

Ingredients

Yield: 8 portions

1.5 kg Beef Tenderloin or Sirloin Steak, Thinly Sliced
Salt And Pepper To Taste
120 g Golden Cloud Flour
60 g Butter
15 ml Olive Oil
200 ml Onions, Thinly Sliced
20 g Cloves Garlic, Minced
500 g Mushrooms, Sliced
300 ml Hot water
2 cubes Benny Beef Stock
250 ml Sour Cream
60 ml Colman’s Dijon Mustard
30 ml Holbrooks Worcestershire Sauce
60 ml Brandy Or Cognac (Optional)
Fresh Parsley, Chopped, For Garnish
500 g Fatti’s and Moni’s Spaghetti (cooked as per packaging instructions)

Method

Season the thinly sliced beef with salt and pepper. Dredge the beef slices in flour, shaking off any excess.
In a large skillet or sauté pan, melt the butter over medium-high heat. Add the olive oil to prevent the butter from burning.
Working in batches, sear the beef slices in the skillet until browned on all sides, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
In the same skillet, add the sliced onions and cook until softened and lightly caramelized, about 5-7 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated, about 8-10 minutes.
Deglaze the skillet with the Benny beef stock, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the sour cream, Colman’s Dijon mustard, All Gold tomato paste, Mrs Balls Chutney and Holbrooks Worcestershire sauce. Return the browned beef slices to the skillet, along with any accumulated juices.
If using brandy or cognac, carefully pour it into the skillet and allow it to simmer for a minute to cook off the alcohol.
Simmer the beef stroganoff gently over low heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the beef is cooked to your desired level of doneness.
Taste and adjust the seasoning with salt and pepper if necessary.

Serve the beef stroganoff hot, garnished with chopped fresh parsley, and accompanied by cooked Fatti’s and Moni’s pasta or Tastic rice.