Beef Stroganoff

Beef Stroganoff

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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.

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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
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
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Instructions:
1
In a large sauce pan, fry the onion in half the butter until light and glossy.
2
Add the garlic and cook a few minutes further.
3
Add the mushrooms and sherry and cook until mushrooms are just tender.
4
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.
5
Add the meat to the onion and garlic mix.
6
Add the beef stock and Worcester sauce.
7
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 .
8
Add the nutmeg last and season with salt and pepper to your taste if necessary.
9
Serve on cooked egg noodles and garnish with chopped parsley or chopped chives.
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Rating:

4.69

4.69 from 16

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