Well… not really… Melbourne has had some pretty lovely days lately. Seeing as it’s now April, winter is definitely on its way and with it, it will hopefully bring an array of warm and comforting food.
Beef stroganoff is one of my favourites ! Served with either rice or pasta, you can’t really go wrong.
Here is my father in law’s recipe, simple and can easily be made on a weeknight. This recipe will serve four and also freezes well.
- 1 kg of scotch or eye fillet steak
- 2 tbs plain flour
- black pepper
- 1 large onion chopped
- 300g sliced button mushrooms
- 2-3 tsp mild paprika
- 2 tbs tomato paste
- 3 tsp french mustard
- ½ cup dry white wine
- ½ cups salt reduced chicken stock
- ¼ cup sour cream
- chopped parsley (garnish)
- Any other veggies you might like to serve up steamed on the side
- Trim meat of excess fat, and slice across the grain evenly into thin strips about 3cm long. Mix flour and pepper in a plastic bag and coat the meat thoroughly.
- Heat some oil in a hot pan and lightly brown the meat on all sides, turning constantly. Remove to a paper towel. Do not overcook the meat; medium rare will do fine.
- Cook onions in a pan over a medium heat until soft, add mushrooms and cook for a further 5 minutes.
- Add paprika, tomato paste, mustard, wine, stock, and meat to the pan.
Bring to the boil and then simmer for about 5 minutes, stirring occasionally.
Meanwhile cook some Conchiglie (shell) pasta in boiling unsalted water until al dente. Drain and keep warm.
Add sour cream a little at a time to the beef, and stir until just heated through. Be careful with the sour cream, as you may not need it all. Do not boil at this stage.
Serve the pasta with the Stroganoff spooned over it. Sprinkle with parsley and serve.