Beef Stroganoff

"I was introduced to Beef Stroganoff during my time at Augusta Kleinbosch Guest Farm. It was winter, and I wanted to create a hearty dish using beef fillet, my preferred cut for its tenderness and quality. Our 4-star guesthouse, known for serving international guests, demanded excellence in our cuisine, so I aimed for perfection.

I merged two Stroganoff recipes, and the result delighted not only our guests but also the owners. The German owners, in particular, appreciated every meal I prepared, making it a rewarding experience. Back to the Stroganoff itself, I discovered that using Sedgewicks Old Brown Sherry added a delightful flavor. You can garnish it with fresh parsley, chopped chives, or even a dollop of sour cream, as it's an integral part of the dish.

Serve this delectable creation on a bed of egg noodles, a readily available and cost-effective choice. For a classic pairing, I recommend a Merlot wine, especially one with heavy oak notes. The soft tannins of Merlot beautifully complement the sauce's transformation of the beef. Enjoy this culinary journey!"

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

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

Ingredients:

700 g beef fillet strips, or any other good quality meat cut

2 onions, finely chopped

2 garlic cloves, peeled and chopped

1 punnet of 200g button mushrooms, halved and thinly sliced

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

Instructions:

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.

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Rating:

4.76

4.76 from 25

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