mitzireddy

It’s a chilly day in Gauteng – perfect for beef stroganoff, a meaty comfort food that requires minimum effort and even less time spent in the kitchen. This dish, which originated in Russia, served with ribbon pasta is food in a flash.

I was disgruntled when my local supermarket did not have the brand of tagliatelle I
usually buy and ended up buying a pasta using chana dhal (chickpeas) as an
ingredient  and was pleasantly surprised with the pasta– it tastes a lot better than it looks – quite delicious.

The recipe is from an old copy of Your Family’s BestRecipe Collection.

BEEF STROGANOFF

Ingredients

125ml flour

Salt and freshly ground black pepper

800gr topside or beef fillet, cut into thin strips

60g butter or margarine

10ml sunflower oil

1 onion, finely chopped

2 cloves of garlic, crushed

250g button mushrooms, wiped and sliced

250ml beef stock

20ml tomato paste

100ml sour cream

Combine
flour, salt and pepper in a plastic bag and toss the beef strips in the
seasoned flour until thoroughly coated. Shake off excess flour.

Heat the butter and oil in a large frying pan.

Add half the meat, brown well. Remove the meat, set
aside. Repeat with the remaining meat and set aside.

Saute onion and garlic for 5 minutes. Add the
mushrooms, stock and tomato paste, cook for 3 minutes.

Add the meat, heat through.

Remove from heat, stir in sour cream.

Serve immediately with ribbon pasta.