Beef Stroganoff is a crowd pleaser ...

Here is a foodie post today! I have always loved the dish Beef Stroganoff - it is said that the dish oiginates from Russia and is basically sautéed pieces of meat cooked in a sauce of mushrooms, onions, garlic and sour cream.

Beef Stroganoff is one of my tried and tested recipes that is stored in my memory. It is one of those meals that always seems to work out as long as the right ingredients are put in and the slow simmering cooking of 2 hours. Preparation is fairly quick as long as already cut beef strips are bought.

Ingredients

• 1 kg beef strips
• plain flour
• paprika
• 1 large onion or 2 smaller ones - chopped
• 4 crushed gloves of garlic
• 300 grams of sliced mushrooms
• 1/4 cup of white wine
• 2/3 cup of beef stock
• 2 tablespoons of tomato paste or puree
• salt and pepper
• 3/4 cup of sour cream

My cooking process -
Place the flour, paprika a chopped steak pieces in a plastic bag and shake. This coats the meat really well with the flour. I so this process twice with 500 grams of meat at a time. It is more manageable.

Sauté the meat in a heated pan with oil until lightly brown. Remove from pan. Pour some more olive oil into the pan add chopped onion, cook for a minute before adding the crushed the garlic. Cook for a couple of minutes until the onion is clear. Then add the sautéed meat and sliced mushrooms to the pan. Next, add the wine, beef stock and tomato paste. Season with salt and pepper. Stir, put the lid on and let the stroganoff reach a boiling point then turn the heat down to let the food simmer for a couple of hours. Stir occasionally. Slow simmering cooking makes for a tender stroganoff.

Beef stroganoff is best served with pasta topped with some chopped parsley is my preference. I like green vegetables like broccoli served on the side.

Here is a pic of the Beef Stroganoff served up for dinner.



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Cheers

Have a happy day.

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