Prep 15 mins
Cook 30 mins
There are hundreds of recipes for beef stroganoff, but this one is my favourite. It does not contain canned soups or tomato paste like so many others. For a special occasion, I like to add a splash of vodka! This is an adaption of a recipe that appeared in The Age newspaper in August 2007. It was devised by chef Cindy Sargon
- 800 g eye fillet beef (or other tender beef cut)
- 50 g butter
- 1 onion, thinly sliced
- 1 1⁄2 tablespoons ground paprika (use a combo of hot and sweet)
- 350 g button mushrooms, sliced
- 1⁄4 teaspoon ground nutmeg (rounded tsp)
- 3 tablespoons extra virgin olive oil
- 300 ml light sour cream
- 1⁄2 lemon, juiced
- vodka (or cognac) (optional)
- fresh parsley, chopped
- salt & freshly ground black pepper, to taste (optional)
- Slice beef into strips 1 cm wide.
- Melt the butter in a deep, heavy pot over medium heat. Add onion and saute until soft.
- Add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
- Add mushrooms and nutmeg and cook a further 3 to 5 minutes. Remove contents from pan and set aside. Add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
- Return pan to heat and add half the olive oil. Cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. Remove beef and set aside.
- Return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
- Return beef to pan with lemon juice and some parsley.
- Season with salt, pepper and a dash more nutmeg, to taste (and as desired).
- Serve immediately with noodles or rice.