Beef Stroganoff
Serves 4 people
This takes a while to prepare and cook so I tend to make it on weekends
and freeze the leftovers for meals during the week.
I use a large non stick frypan with a lid for the whole meal,
however you can also cook this in a casserole dish in the oven.
Just follow the recipe using a fry pan to brown the meat,
then place it into the casserole dish. Fry the onion / garlic and mix through the
other ingredients, then when it comes time to add the meat, simply pour the
mixture in the frypan over the meat in the casserole dish, lightly stir through,
put the dish in the oven and cook covered for about 45 minutes at around 180 degrees celsius.
750 grams of diced or stir fry beef
Small bowl of plain flour
1 teaspoon of salt
4 tablespoons of margarine / butter (plus more if needed)
2 brown onions, diced
2 teaspoons of crushed garlic
6 button mushrooms, stalks removed, peeled and thickly sliced
2 tablespoons of tomato paste
1/2 a cup of beef stock
2 tablespoons of medium / sweet sherry
1/2 a cup of full cream
Combine flour and salt then coat the meat
Melt the margarine / butter over a medium heat and lightly brown the meat,
a little at a time, removing from pan as each lot is browned
When all the meat is done, brown the onions and garlic
in remaining margarine / butter, adding extra if needed
Add mushrooms, tomato paste and beef stock and blend until thick
Add meat, stir through, cover and simmer for about 45 minutes
Add sherry and cream and stir through then serve with rice
or my Garlic Herb Buttered Pasta - please see this site or my facebook page for the recipe