May 16, 2012 in meat
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.
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
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.