Its been a while since my last blog post. A combo of too much going on and lacking inspiration. Agreed, that’s no excuse. My apologies. So to make it up, I have a few posts to come in quick succession. Here is the first – beef strog. It's one of the winter staples in our household. With the weather getting cooler quickly in Sydney, this strog was a great idea and enjoyed very much.
As you know, I try not to use pre-made packet sauce mix. I don’t think canned mushroom soup falls into this category, and this can be made without it, but I think it definitely adds to the flavour and is much quicker to make. I didn’t hand make this gnocchi either. I figured it's just a base, and you can serve the stroganoff with whatever you like, pasta, rice, mash potato.
2 tblspn olive oil
500g beef – thin slice strips (I used chuck steak in this instance. You can use blade, rump, gravy – whatever you fancy. The cheaper cuts just means a longer simmer to get it to soften up. You can even use minced beef!)
1 tblspn paprika
1 large onion – finely chopped
250g fresh button mushrooms thickly sliced
2 bay leaves
2 tblspn chopped parsley
1 tspn of crushed peppercorns
1 tblspn Worcestershire sauce
1 canned mushroom soup
2 tblspn sour cream
salt to taste
1. On high, heat a large pot and add half olive oil to coat the base. Reduce heat to medium high and add beef to brown only, no need to cook through (2 to 3 minutes). Set meat aside.
2. Return pot to heat, add remaining oil and chopping onions. Stir to sauté. Stir in paprika, bay leaves, parsley and peppercorns. Return meat. Add mushrooms and stir through. Add Worcestershire sauce.
3. Add canned mushroom. Stir and reduce heat to simmer for 15 to 30 minutes or until meat is tender. Stir occasionally. Start cooking gnocchi.
4. Just before serving, stir in sour cream. Taste and season with salt accordingly.
5. Serve with gnocchi (or whatever you want).