Prep 15 mins
Cook 15 mins
This is a dish I think I make well, it may not be authentic, but I like it anyway;-)
- 3 tablespoons butter
- 1 onion, halved, sliced length ways
- 250 g mushrooms, sliced
- 2 cloves garlic, crushed
- 500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
- 4 teaspoons flour
- salt & freshly ground black pepper
- 1⁄4 cup red wine
- 1⁄4 cup beef stock
- 6 tablespoons tomato paste
- 1 teaspoon paprika
- 2 teaspoons Dijon mustard
- 2 dill pickles, finely chopped (optional)
- 200 ml sour cream
- Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
- Remove from the pan.
- Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
- Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
- Remove the meat and deglaze the pan with the wine, stock and tomato paste.
- Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
- Good served over rice, buttered noodles or mash.
I hate to contradict all the good reviews, but to me this tasted more like a McDonald's cheeseburger than Stroganoff. Maybe it is just personal preference, but it ended up tasting like the sauce was made of ketchup for us, and the pickles distracted from the high quality meat. If I were making this for kids, I think it would work. But for my husband and me, just not what we like.
The only change I made was not to add the onin due to intolerance reasons otherwise made as per recipe with veal but for us is was missing something in a stroganoff (unfortuanely but as per usual my sour cream split and as we were eating the DH suggest I use full fat sour cream instead of the usual light and see whats happens, otherwise tasted really god and served with bow-tie pasta and had a salad on the side.
I made this tonight for dinner and it was absolutely lovely. I made it pretty much exactly as written except I added a bit more paprika for personal taste and I used swiss brown mushrooms and quartered them instead of slicing as I think it gives a better texture to the dish. This stroganoff has a real lovely flavour creaminess to it and not overpowering like some stroganoff's can me.