I love Beef Stroganoff. The combination of earthy mushrooms, tender beef and luscious sour cream just makes my mouth water, even now (after having already had a bowl) I want more. Whether you soak up the glorious sauce with rice, pasta or a piece of crusty bread – you have to admit, when cooked well, it is be-U-T-ful!
The recipe I used is by Julie Goodwin, Australia’s First MasterChef (If you are wondering if this is the one I learnt in high school at a microwave cooking class – it’s not. I thought I would spare you the horror of nuking a good piece of steak). If you try this recipe and like it you can check out Julie’s other recipes on her blog at:
This recipe typifies great home cooking. It’s not fancy or fussy and tastes amazing; its simple which gives you more time with your family or in front of the TV with your favourite drama series; and it freezes well for those nights you’re just not up for cooking and would prefer to avoid another bowl of cereal for dinner (yep I do this on occasion).
I don’t change or add anything to this recipe. It is not too heavy on the stomach, not to light in calories (because that would be a travesty)……it’s just right. Enjoy!
Beef Stroganoff by Julie Goodwin
- 1 kg round steak, trimmed and sliced very thinly (see note below)
- 1/3 cup plain flour
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 2 teaspoons smoked sweet paprika
- ¼ cup vegetable oil 300g button mushrooms, sliced
- 3 cloves garlic, chopped
- ¼ cup tomato paste
- ½ cup beef stock
- 2 tablespoons Worcestershire sauce
- 300ml sour cream
- In a large bowl, combine the flour, salt, pepper and paprika.Toss the beef strips thoroughly through the mixture.
- In a large, non-stick chef’s pan, heat ¼ of the oil over high heat until it is just smoking. Place 1/3 of the beef mixture into the pan and toss for 2 minutes until it is golden brown. It is important to have a large enough pan and not to overcrowd it. Repeat this process with remaining oil and beef mixture. Reduce the heat to medium high.
- Place the last of the oil in the pan and sauté the mushrooms and garlic until softened. Add tomato paste and stir for a further minute. Add stock, Worcestershire sauce and sour cream to the pan. Return the beef and stir for a minute or two until well combined and warmed through.
- Serve with pasta or rice, and steamed green beans or broccoli.
Note: It is critical that the beef is sliced very thinly for this recipe. To make this easier, place the steak flat in the freezer for half an hour to an hour, until firmed but not frozen through. After slicing allow the meat to return to room temperature before cooking.