Comfort meals at its easiest – this rich and creamy stroganoff will accept as true with you ever coming encourage for seconds.
Mar 09, 2023 12:03am
- 25 mins cooking
- Serves 4
Comfort meals doesn’t prefer to amass lengthy. This aged dish comprised of refined beef in a creamy mushroom sauce with a designate of crimson wine can also furthermore be on the table in half of an hour.
This creamy beef stroganoff is an all time favourite. Whether or no longer you to gain to encourage this traditional dish with a aspect of steamed rice, or sizzling buttered pasta, or no longer it is an shining midweek dinner for your total family.
Ingredients
- 2 tablespoon vegetable oil
- 600 gram (1¼ oz) beef rump steak, sliced thinly
- 1 medium brown onion (150g), sliced thinly
- 2 clove garlic, crushed
- 1 teaspoon candy paprika
- 400 gram (12½ oz) button mushrooms, sliced thickly
- 2 tablespoon dry crimson wine
- 1 tablespoon lemon juice
- 2 tablespoon tomato paste
- 1 1/4 cup (300g) sour cream
- 1 tablespoon coarsely chopped unique dill
Procedure
Red meat stroganoff
-
1
Warmth half of the oil in a substantial frying pan over excessive warmth; cook beef, in batches, till browned flippantly. Use from pan.
-
2
Warmth final oil in the same pan; cook onion and garlic, stirring, 4 minutes or till onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or till mushrooms are refined, season to taste.
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3
Return beef to pan with wine and juice; elevate to the boil. Carve warmth; simmer, covered, about 5 minutes or till beef is refined. Add paste, sour cream and dill; cook, stirring, till heated through. Wait on stroganoff with steamed rice or mashed potato or fettuccine.
Notes
Candy paprika, recurrently is believed as Hungarian paprika, is a spice derived from diversified kinds of dried capsicum (bell pepper), and is used extensively all through Europe. Or no longer it is one of the important defining flavours of a stroganoff. Produce no longer be tempted to make employ of smoked paprika (used in Spanish cooking), this can weigh down the flavours of the dish.
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