Like most classic recipes there are many variations of Beef Stroganoff. Below is a simple version because I really only have to buy in mushrooms and rump steak as all the other ingredients are generally in my pantry or fridge.
1 tablespoon olive oil
600 g rump steak, thinly sliced
20 g butter
1 large brown onion, thinly sliced
2 garlic cloves, crushed
200 g button mushrooms, thinly sliced
1/2 – 1 tablespoon paprika
1 cup sour cream (can reduce to 1/2 cup)
½ cup beef stock
2 tablespoons gf Worcestershire sauce (Spring Valley or Beerenberg)
2 tablespoons tomato paste
Gf fettuccine and chopped parsley to serve (I find the strands of GF fettuccine can glug together so I use gf spaghetti or gf elbows or serve it on a bed of rice)
Heat oil in a large, deep frying pan over medium-high heat. Cook beef in batches for 2 – 3 minutes or until browned. Transfer to bowl.
Melt butter in pan with pan juices. Add onion and garlic and cook stirring for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms are tender.
Add paprika, tomato paste and Worcestershire sauce and cook for 1 – 2 minutes. Add sour cream and stock. Cook, stirring, over low heat for 2 minutes or until combined. Return beef and beef juices to pan. Stir to combine and beef is heated through.
Served with fettuccini tossed with chopped parsley.
2 tablespoons olive oil
175 bacon, chopped
2 leeks, washed and sliced
2 cloves garlic, crushed
1.8 gf chuck steak, cubed
1 red capsicum, sliced and diced coarsely
2 teaspoons smoked paprika
2 cups gf beef stock (Campbell’s)
400 g can chopped tomatoes
4 thyme sprigs
500 g sweet potato, chopped
20 g butter
serving of green vegetables of choice: asparagus, broccoli, zucchini
2 tablespoons chopped parsley to garnish beef.
In a large flame proof casserole pan, heat 1/2 tablespoon oil on medium. Cook bacon for 2 minutes or until brown.
Add leeks and cook for 5 minutes until soft. Add garlic and cook for 1 minute. Remove ingredients from pan.
Add 1 tablespoon oil to pan on high and cook beef in batches, stirring for 2 – 3 minutes or until browned all over. Return leek mixture to pan and add capsicum and paprika. Stir to combine.
Add in beef stock, tomatoes and thyme and stir to combine. Bring to boil.
Reduce heat to lower, cover and simmer for 2 hours or until beef is tender.
Cook sweet potatoes in a large pot of boiling water for 15 – 20 minutes or until soft.
Drain, return to pan, add butter and mash until smooth. Season with salt and pepper.
Alternatively, cook in pressure cooker for 25 minutes. Thicken with 1 – 1 1/2 tablespoons stirred into a 1/4 cup of water. Meat is so tender and literally falls apart.