Sunday, May 1, 2011

Beef Stroganoff

Mushrooms are on special at The Fresh Ingredient, it's a perfect time to make Stroganoff. Supreme comfort food for these cool evenings.

Source your mushrooms, paprika, tomato paste, eschalots (or baby onions), parsley & sour cream from The Fresh Ingredient. I use either Joslin Street Kotara Butcher or Sellers Meats at Merewether for my meat.

Ingredients (serves 4)
500g thinly sliced beef (if you have a good butcher, buy eye fillet & ask them to slice for you)
2 tbs Herbies Sweet Paprika
ground black pepper
1/3 cup plain flour
¼ cup olive oil
3 eschalots or 2 small brown onions finely diced
400 g button mushrooms thinly sliced
2 tbs tomato paste
1 cup beef stock
½ cup dry white wine
2 tbs Worcestershire Sauce
¾ cup sour cream
1 tbs finely chopped fresh continental parsley

1. Combine paprika, flour and a good grind of black pepper in a bowl, add beef strips and toss to coat beef. 
2. Heat 2tbs oil in a large frying pan. Cook meat quickly in small batches over a med-high heat, remove & set aside.  
3. Add remaining oil to pan, when warm add onion & cook over med-high heat for 3 minutes or until soft.
4. Add mushrooms to pan, cook over med-high heat for 5 minutes.
5. Add tomato paste, wine, stock & Worcestershire sauce to pan, bring to the boil.
6. Reduce heat & simmer for 5 minutes uncovered, stir occasionally.
7. Return meat to pan, add sour cream, stir until combined and just heated through.
8. Sprinkle with parsley & serve with fettucine.