Beef Stronganoff

Serves4 ServingsPrep Time10 minsCook Time25 mins
Beef Stronganoff

Ingredients

cup plain flour
2 small brown onions, thinly sliced (appx. 75g ea)
2 tsp smoked paprika
A sprinkle of salt & cracked black pepper
450 g beef strips (if strips are unavailable, use rump or fillet and slice thinly
canola oil, for sautéing
300 g button mushrooms, sliced
2 cloves garlic, crushed
2 tbsp tomato paste
1 cup salt reduced beef stock
2 tbsp Worcestershire sauce
cup sour cream
cup chopped flat leaf parsley
pasta or rice, to serve

Method

1

Place flour, paprika, salt & pepper in bowl. Working in batches, coat beef strips in mix. Dust off excess

2

Heat a large frying pan over medium high heat. Add tablespoon of oil. Cook beef in batches until well browned. Remove to a bowl and set aside.

3

Return pan to medium heat. Add a little more oil. Sauté onions for 2-3 minutes until starting to soften then add mushrooms. Cook for another 5 minutes until mushrooms are golden. Stir in garlic. Cook for a minute, add tomato paste, stock and Worcestershire sauce and bring to the boil. Reduce heat and simmer for 3-4 minutes. Return beef strips to the pan.

4

Remove pan from heat, stir through sour cream and parsley, until fully combined. Cook gently for a minute until heated through. Serve with pasta or rice.

NOTE - It’s important to add sour cream off the heat then cook gently to warm through the stroganoff, otherwise the sauce may separate.

Ingredients

  cup plain flour
 2 small brown onions, thinly sliced (appx. 75g ea)
 2 tsp smoked paprika
 A sprinkle of salt & cracked black pepper
 450 g beef strips (if strips are unavailable, use rump or fillet and slice thinly
 canola oil, for sautéing
 300 g button mushrooms, sliced
 2 cloves garlic, crushed
 2 tbsp tomato paste
 1 cup salt reduced beef stock
 2 tbsp Worcestershire sauce
  cup sour cream
  cup chopped flat leaf parsley
 pasta or rice, to serve

Directions

1

Place flour, paprika, salt & pepper in bowl. Working in batches, coat beef strips in mix. Dust off excess

2

Heat a large frying pan over medium high heat. Add tablespoon of oil. Cook beef in batches until well browned. Remove to a bowl and set aside.

3

Return pan to medium heat. Add a little more oil. Sauté onions for 2-3 minutes until starting to soften then add mushrooms. Cook for another 5 minutes until mushrooms are golden. Stir in garlic. Cook for a minute, add tomato paste, stock and Worcestershire sauce and bring to the boil. Reduce heat and simmer for 3-4 minutes. Return beef strips to the pan.

4

Remove pan from heat, stir through sour cream and parsley, until fully combined. Cook gently for a minute until heated through. Serve with pasta or rice.

NOTE - It’s important to add sour cream off the heat then cook gently to warm through the stroganoff, otherwise the sauce may separate.
Beef Stronganoff

Have you tried...

This website is funded through the Hort Innovation Onion Fund, using the Onion marketing levy. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Marketing enquiries email: marketing@horticulture.com.au Editorial media enquiries email: pr@bitecom.com.au

© 2019 by Hort Innovation Australia