Beef Stroganoff

Beef Stroganoff

'I was first introduced to Beef Stroganoff while working at Augusta Kleinbosch Guest Farm. It was a winter season and I wanted to use beef fillet, but not as a piece of steak. I wanted to make a winter dish, but something with beef fillet. ( I always preferred fillet, as it was the best cut to work with and always tender- so no worries about cheaper cuts that could possible be tough and cause the guests to be unhappy). And of course we were a 4 star guesthouse for international guests- so we had to serve good quality of food to be perfect with the standard of our rooms! So I came across 2 recipes and decided to combine the two and it turned out very well. Even the owners who were there at that time enjoyed it. I must add, the German owners almost enjoyed every meal I have made for them - always coming into the kitchen after their meal and thanking me personally and the waitress Susan for her service. After all my years in the hospitality industry- cooking for overseas guests and South Africans, I must say with a smile that I enjoyed the overseas guests much more. South-Africans are full of nonsense - I will not say the other word - and Germans are lovely to cook for. Still my favourites :-)Back to the stroganoff, the sherry adds lovely flavour to it. I use Sedgewicks Old Brown Sherry. And for garnishing anything fresh would do, parsley or chopped chives..Even a dollop of sour cream, because it is after all an ingredient of the beef stroganoff as well. Serve it on egg noodles - an affordable alternative and easy to find at your local Chinese shops. The best pairing for classic Beef Stroganoff is a Merlot, especially a heavily oaked one. The soft tannins of the Merlot work well with what the sauce does to the beef.

Serves: 4 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes

Nutrition: Calories 98 Carbs: 10g Protein: 34.7g Fat: 7g

700 g beef fillet strips, or any other good quality meat cut
2 onions, finely chopped
2 garlic cloves, peeled and chopped
5 Tablespoons butter for frying
1 pinch of paprika
1 pinch of cayenne pepper
1 teaspoon salt
1 teaspoon fine black pepper
1 cup beef stock
1 Tablespoon Worcestershire sauce
1 cup sour cream
25 ml sherry
1 teaspoon ground nutmeg
cooked egg noodles for serving
In a large sauce pan, fry the onion in half the butter until light and glossy.
Add the garlic and cook a few minutes further.
Add the mushrooms and sherry and cook until mushrooms are just tender.
In another pan, season the beef with salt and pepper and fry it in the other half of the butter until tender together with the cayenne pepper and the paprika.
Add the meat to the onion and garlic mix.
Add the beef stock and Worcester sauce.
Add the sour cream and continue to simmer until the cream is hot.DO NOT LET THE CREAM BOIL.Add more cayenne pepper if necessary.
Add the nutmeg last and season with salt and pepper to your taste if necessary.
Serve on cooked egg noodles and garnish with chopped parsley or chopped chives.
Share this recipe



4.75 from 24

Please rate the Beef Stroganoff Recipe