Beef Stroganoff
A definite Aussie 70's classic dish that cannot be missed in every dinner parties. Beef Stroganoff is proudly a Russian originated dish that has proved its delicious from time to time again. The dish contains slices of lean beef and served with sour cream sauce and mushrooms. This dish got its name from a famous celebrity, whom is friend to Alexander III and his name was Count Pavel Stroganoff.
Recipe:
2tbsp olive oil
500gm beef loin (sliced )
1 medium brown onion
2 garlic cloves
300gm mushrooms (button preferable)
2tsp sweet paprika
2tsp corn flour
250gm light sour cream
2tbsp tomato paste
1/2cup beef stock
1/4cup brandy
2tbsp parsley
400gm fettuccine pasta
Method:
- Mix the smoke paprika and corn flour together, add the beef into it and give it a light toss. Heat up oil in a pan, and fry the beef until it starts to color.
- Lower the heat. Add the onions and garlic and sweat them for 5 minutes until tender. Add mushrooms and cook for another 5 minutes until mushroom is soft.
- Add the brandy into the pot and let simmer for 1 minute to burn off the alcohol. You can do flam be if you have the knowledge. Do not set yourself on fire! =)
- Then add the tomato paste and sour cream and give it a good stir. Add stock into the mixture, close the lid and let it boil for 10 minutes. When done, your beef Stroganoff should be nicely medium thick consistency. If its too thick, add more sour cream. If its too thin, reduce it down for a bit more. Do not overcook the beef.
- To cook the pasta, boil water and add salt. The water should be as salty as the sea. Place the pasta in to it and boil until al dante. Drain when cooked, and when its hot stir in chopped parsley.
- Serve the beef Stroganoff with the pasta. Bon appetite!
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