It’s the first week of winter and its now all about comfort food. I still want comfort food of an evening even though I do live in Queensland. It does get cold here still you know.
I use to make this dish often when I first left home, the combination of mushrooms, beef and sour cream were something I just love. Serving the mixture up on to really thick egg fettuccine for a hearty filling dinner was so satisfying. My sister came to stay with me when I was testing the recipe again and she reckons she had never eaten Beef Strog before. I swear our mum made it once or twice while we were growing up, however the taste of mine might be completely different from that of my mums. I think my mum use to use a packet or a tin of mushroom soup as the base – got to love the 90’s.
Amy loved it, she was very skeptical with the sour cream being apart of the sauce. She usually doesn’t like creamy pasta sauces, well it was a winner and she has asked for the recipe since. I like when people come to visit and love the really simple meals we prepare. We love our honest rustic food. Nothing too fancy on our table.
Yes a little blast from the past this dish and I have only just started making it more often again. To me its real comfort especially since its served up on pasta.
- 500gm beef, sliced beef
- ½ cup Flour
- 1 tsp Paprika
- 1 onion, thinly sliced
- 500gm mushrooms, sliced
- 2 cups beef stock
- 50gm tomato paste
- 300ml Sour cream
- Lemon juice
- Pasta, cooked
- In a small bowl combine the flour and the paprika. Add the beef and coat generously.
- Heat 4 tbsp of olive oil in a large deep fryingpan. Add one layer of beef to the pan and cook until sealed or lightly golden. Remove from pan and put to the side, cook remaining beef.
- In the same frying pan add the onions and cook until softened for about 2 minutes, add the mushrooms and allow to soften for a further 2 minutes. Add the beef back into the frypan.
- Add the beef stock and tomato paste and loosen any bits of flour, onion or beef at the bottom of the pan. Bring to a rolling simmer and add the sour cream cook for a further 3- 5 minutes. The mixture will thicken during cooking.
- Season well with salt and pepper and a good squeeze of lemon juice, I use about half a lemon. Serve the beef stroganoff on a bed of cooked pasta and garnish with chopped parsley.