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recipes:beef-stroganoff [2019/02/03 21:05] – Wulf Rajekrecipes:beef-stroganoff [2023/05/29 11:55] (current) – external edit 127.0.0.1
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 1 beef stock cube 1 beef stock cube
 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
-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
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   - 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.   - 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, 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 or pasta.   - Serve the stroganoff with rice or pasta.
  
 +
 +Alternative:\\
 +https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/beef-stroganoff%3famp
recipes/beef-stroganoff.1549227945.txt.gz · Last modified: (external edit)