Beef Stroganoff

Beef Stroganoff

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"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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Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanrossdigital.co.za, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

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

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

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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:
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:

4.75

4.75 from 24

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