Classic Beef Stroganoff

I have made beef Stronganoff before, But I think this recipe is the best yet! I picked this particular recipe because the pictures that this person took for their recipe caught my eye! So I HAD to make it!

Recipe

One tablespoon butter
At least one cup of mushrooms, preferably Swiss Browns cut thin (I use around five cups because I LOVE mushroomy)
One tablespoon olive oil
1kg (2 pounds) rump steak cut into fine strips approx 4cm x 1cm (2″x.5″) (I just used beef stew meat for mine)
1 medium to large onion halved then cut into fine strips
1/2 cup chicken or beef stock if required (water can be used as well)
2-3 tablespoons soy sauce
1 cup of thickened cream ( I used greek yogurt)
Lots of cracked pepper
Salt to taste if required
DSC_0141-1

Method:

1: Heat the butter over medium heat in a heavy base pan (I used a Le Creuset 24cm cast iron casserole pan) and fry your mushrooms
DSC_0144-1

DSC_0146-1

until cooked through, they should have a dark brown appearance and some lovely juices in the bottom (approximately 5-7 mins).
DSC_0147-1

Put aside.
DSC_0151-1

2: Using the same pan heat the olive oil on medium heat and brown your meat.
DSC_0149-1

Add onions and cook with meat
DSC_0152-1

until soft and translucent
DSC_0155-1

and keep cooking until there is quite a bit of moisture in the pan from the meat juices.

3: Add two of the tablespoons of soy sauce
DSC_0157-1

DSC_0158-1

DSC_0159-1

and stir to mix through. Do not add the third tablespoon until you have tasted the sauce towards the end of cooking.

4: Add chicken or beef stock (or water) if the meat and onions are dry
DSC_0161-1

but I find there is usually plenty of moisture in the pan at this stage. Simmer for at least 40 minutes on low heat until meat is soft, about 45 minutes is usually adequate but you may need a little more if your cut of beef is a little tough.

5: When the meat is cooked through add the cream
DSC_0162-1

DSC_0163-1

DSC_0164-1

DSC_0166-1

and plenty of black pepper.
DSC_0167-1

If sauce is too pale, add a little bit more soy sauce to darken and if you feel the sauce needs a little more flavour.
DSC_0168-1

Bear in mind the sauce will darken a little from the mushrooms upon standing after Step 6.

6: At the end of cooking your meat and onions add the mushrooms,
DSC_0169-1

DSC_0170-1

DSC_0171-1

stir and simmer for another couple of minutes. Thicken if required (see notes below) and serve immediately.

*If the sauce is a little runny, you can thicken with either a heaped teaspoon of corn flour or tapioca starch dissolved in about a third of a cup of water then add slowly to the pan whilst heat is still on stirring thoroughly. Be careful not to over thicken.

Serve with steamed white rice or mashed potato. Also goes well with large flat pasta noodles. (I used egg noodles)
DSC_0173-1

DSC_0175-1

DSC_0182-1

DSC_0183-1

DSC_0187-1

DSC_0188-1

Here is that recipe for you again:
One tablespoon butter
At least one cup of mushrooms, preferably Swiss Browns cut thin
One tablespoon olive oil
1kg (2 pounds) rump steak cut into fine strips approx 4cm x 1cm (2″x.5″)
1 medium to large onion halved then cut into fine strips
1/2 cup chicken or beef stock if required (water can be used as well)
2-3 tablespoons soy sauce
1 cup of thickened cream
Lots of cracked pepper
Salt to taste if required

1: Heat the butter over medium heat in a heavy base pan (I used a Le Creuset 24cm cast iron casserole pan) and fry your mushrooms until cooked through, they should have a dark brown appearance and some lovely juices in the bottom (approximately 5-7 mins). Put aside.

2: Using the same pan heat the olive oil on medium heat and brown your meat. Add onions and cook with meat until soft and translucent and keep cooking until there is quite a bit of moisture in the pan from the meat juices.

3: Add two of the tablespoons of soy sauce and stir to mix through. Do not add the third tablespoon until you have tasted the sauce towards the end of cooking.

4: Add chicken or beef stock (or water) if the meat and onions are dry but I find there is usually plenty of moisture in the pan at this stage. Simmer for at least 40 minutes on low heat until meat is soft, about 45 minutes is usually adequate but you may need a little more if your cut of beef is a little tough.

5: When the meat is cooked through add the cream and plenty of black pepper. If sauce is too pale, add a little bit more soy sauce to darken and if you feel the sauce needs a little more flavour. Bear in mind the sauce will darken a little from the mushrooms upon standing after Step 6.

6: At the end of cooking your meat and onions add the mushrooms, stir and simmer for another couple of minutes. Thicken if required (see notes below) and serve immediately.

*If the sauce is a little runny, you can thicken with either a heaped teaspoon of corn flour or tapioca starch dissolved in about a third of a cup of water then add slowly to the pan whilst heat is still on stirring thoroughly. Be careful not to over thicken.

Serve with steamed white rice or mashed potato. Also goes well with large flat pasta noodles.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s