Frizz1974
Veteran
My daughter, who likes the flavour of mushrooms but not the texture asked me to make beef stroganoff.
2 onions - very finely diced
2 cloves garlic - crushed
12 button mushrooms - finely chopped (as for duxelles)
3 big flat mushrooms - sliced thickly
600gm diced stewing beef
2 tbls plain flour
Salt & pepper
1 cup beef stock
1 cup red wine
500ml cream
200ml sour cream
1/2 cup milk & 1 tbls corn flour or arrowroot etc to make a slurry
2 tbls butter
2 tbls neutral oil
Handful of chopped parsley
Season the flour with salt & pepper then toss beef in it
Heat the oil in a flame proof casserole dish or pot and brown beef really well in batches, remove to a plate.
Add the onions to the pan and cook over medium heat, stirring until well cooked and lightly golden.
Add the red wine, cook for a minute or two then add the beef stock and the diced beef with any juices.
Set this over low heat to simmer for 45 minutes
Get a frying pan hot then add in the mushroom slices, after a minute add in the finely chopped mushrooms & garlic along with the butter and toss well for a few minutes. Season with salt & pepper. When done, add to the pot with the beef mixture and stir well, adding in the cream.
Simmer over low heat for 30 minutes to reduce cream.
Check the beef is tender then add sour cream, stir then thicken with the slurry if needed, or using only as much as you need.
Finish with parsley.
We ate this with pasta that was tossed with butter & parsley and a side of steamed vegetables.
It's a complete departure to the way I would usually make stroganoff but I was working with what I had as far as beef goes and trying to make it user friendly for the teens. They loved it, I just made sure that Mat & I were plated all the fat slices of field mushroom. Yum.
2 onions - very finely diced
2 cloves garlic - crushed
12 button mushrooms - finely chopped (as for duxelles)
3 big flat mushrooms - sliced thickly
600gm diced stewing beef
2 tbls plain flour
Salt & pepper
1 cup beef stock
1 cup red wine
500ml cream
200ml sour cream
1/2 cup milk & 1 tbls corn flour or arrowroot etc to make a slurry
2 tbls butter
2 tbls neutral oil
Handful of chopped parsley
Season the flour with salt & pepper then toss beef in it
Heat the oil in a flame proof casserole dish or pot and brown beef really well in batches, remove to a plate.
Add the onions to the pan and cook over medium heat, stirring until well cooked and lightly golden.
Add the red wine, cook for a minute or two then add the beef stock and the diced beef with any juices.
Set this over low heat to simmer for 45 minutes
Get a frying pan hot then add in the mushroom slices, after a minute add in the finely chopped mushrooms & garlic along with the butter and toss well for a few minutes. Season with salt & pepper. When done, add to the pot with the beef mixture and stir well, adding in the cream.
Simmer over low heat for 30 minutes to reduce cream.
Check the beef is tender then add sour cream, stir then thicken with the slurry if needed, or using only as much as you need.
Finish with parsley.
We ate this with pasta that was tossed with butter & parsley and a side of steamed vegetables.
It's a complete departure to the way I would usually make stroganoff but I was working with what I had as far as beef goes and trying to make it user friendly for the teens. They loved it, I just made sure that Mat & I were plated all the fat slices of field mushroom. Yum.
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