Wulf's Various Things

User Tools

Site Tools

Trace:
recipes:beef-stroganoff

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Next revision		Previous revision
recipes:beef-stroganoff [2019/02/03 19:31] – created Wulf Rajekrecipes:beef-stroganoff [2023/05/29 11:55] (current) – external edit 127.0.0.1
Line 7: Line 7:
 3 garlic cloves, finely chopped 3 garlic cloves, finely chopped
 2 tsp sweet smoked paprika 2 tsp sweet smoked paprika
-1 tbsp tomato purée (optional) 
 1 beef stock cube 1 beef stock cube
-400g tin beef consommé (or 200-250ml beef broth (preferably salt reduced) +200-250ml beef broth (preferably salt reduced) 
-150g chestnut mushrooms, sliced (alternatively whole button mushrooms)+150g sliced mushrooms (chestnut or button)
 1 tbsp Dijon mustard 1 tbsp Dijon mustard
 +1 tbsp Tomato Purree (if available)
 2 rump steaks (175g each), visible fat trimmed or ~350g pre-cut beef strips 2 rump steaks (175g each), visible fat trimmed or ~350g pre-cut beef strips
-olive oil spray 
-60g cornichons or small gherkins, sliced 
 75ml crème fraîche or sour cream 75ml crème fraîche or sour cream
 2 tbsp chopped parsley or chives 2 tbsp chopped parsley or chives
-sea salt and freshly ground black pepper+salt and ground black pepper
  
 To serve (optional) To serve (optional)
Line 26: Line 24:
  
 Method Method
-  - Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. +  - Heat the olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. 
-  - Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and optional tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé or beef stock, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. +  - Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika. Cook, stirring, for 2 minutes. Add the beef stock, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. 
-  - Meanwhile, place a griddle pan over a high heat. Bash the steaks between two sheets of cling film, until about 5mm thick. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. +  - Meanwhile, place a griddle pan over a high heat. Bash the steaks, until about 5mm thick. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. 
-  - Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche/sour cream, and most of the parsley. Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. +  - Once the sauce has reduced, remove from the heat and stir through the crème fraîche/sour cream, and most of the parsley. Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. 
-  - Serve the stroganoff with rice.+  - Serve the stroganoff with rice or pasta.
  
 +
 +Alternative:\\
 +https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/beef-stroganoff%3famp
recipes/beef-stroganoff.1549222311.txt.gz · Last modified: (external edit)