This is by far the BEST beef strog I've made. The best I've ever tasted in fact. I've made a few and this sauce is the absolute yummiest. The photo does the dish no justice whatsoever - you simply need to make it and try it for yourself.
Note: It is imperative the meat is thinly sliced...I made the mistake of not reading this until it was already cooking...you MUST slice the beef thinly like a stir-fry. This quantity serves 4. I've adapted the quantities of Julie's recipe because we like extra sauce so this recipe has the 'extra sauce' for extra yumminess!
Ingredients:
- 1/3 cup plain flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (I used black)
- 2 teaspoons smoked sweet paprika (I only had smoked)
- 500g round steak, trimmed and very thinly sliced
- 1/4 cup vegetable oil (I used olive)
- 300g button mushrooms, sliced
- 3 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/2 cup beef stock
- 2 tablespoons worcestershire sauce
- 300ml sour cream (I used light sour cream)
Method:
- In a large bowl, combine the flour, salt, pepper and paprika. Toss the beef strips thoroughly through the mixture
- In a large, non-stick pan, heat a quarter of the oil over a high heat until in is just smoking. Cook the beef in batches until just golden brown
- Reduce the heat to medium-high. Heat the last of the oil in the pan and saute the mushrooms and garlic until softened. Add the tomato paste and stir for a further minute. Add the stock, worcestershire sauce and sour cream to the pan. Return the beef and stir for a minute or two until well combined and warmed through.
- This can be served with pasta or rice, and steamed green beans or broccoli. I served ours with rice and broccoli...D-E-L-icious XD
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