Preparation: 15 minutes
Cooking Time: 3 hours
This wonderful mushroomy dish is my take on the classic Beef Stroganoff. This rich beef stew originally hails from Russia (if you couldn't guess by the name). This dish comes together simply and with just a few key ingredients. If you've never had this dish you will love it, and if you are familiar with it give this one a go, it won't disappoint!
Ingredients:
500g Chuck Steak
1 Red Onion
1 Garlic Clove
200g Mushrooms
2 Tbsp Plain Flour
3 Tbsp Worcestershire Sauce
100ml Red Wine
1Litre Rich Beef Stock
3 Tbsp Sour Cream
3 Spring Onions
Small Bunch of Parsley
1/2 Tsp Smoked Paprika
Sea Salt + Cracked Black Pepper
1 Tbsp Extra Virgin Olive Oil
20g Butter
300g Tagliatelle
Method:
Start by heating a large heavy bottomed pot to a high heat. Slice your beef into 1cm slices against the grain. Season the meat with some salt and pepper, add the olive oil and massage it into the meat. When the pot is at the right temperature, add the meat and make sure it is spread out evenly. Don't overcrowd the pan, as you want to brown the meat, not boil it. When the meat has browned, you can remove it to a plate.
Finely slice the onion, and mince the garlic and saute in a nob of butter. Quarter the mushrooms and add these to the pot when the onions begin to become translucent. When the mushrooms have a nice colour add back in the meat, with the juices. Evenly sprinkle the flour over the contents of the pot and give it a good stir. Cook the flour for a minute so it isn't raw, and add the Worcestershire sauce, and wine.
When the alcohol has cooked off after about a minute, add the beef stock, a pinch of smoked paprika salt and pepper. When it comes to a boil, turn it down to a low heat. Put the lid on and allow it to simmer for about three hours until the meat is tender and falls apart in the mouth. The sauce should be thickened by the flour.
Bring a pot of salted water to a boil and add the pasta. Cook it until it is al dente, which might be sooner than the packet states, but usually around 10 minutes. Finely chop the parsley and spring onion. Add 3/4 to the pot, and save the rest to garnish. Finally, stir in the sour cream and heat through, but don't boil it as it could curdle. Drain the pasta, and add it back to the pot you cooked it in and stir through a small nob of butter until each pasta noodle is coated.
When the alcohol has cooked off after about a minute, add the beef stock, a pinch of smoked paprika salt and pepper. When it comes to a boil, turn it down to a low heat. Put the lid on and allow it to simmer for about three hours until the meat is tender and falls apart in the mouth. The sauce should be thickened by the flour.
Bring a pot of salted water to a boil and add the pasta. Cook it until it is al dente, which might be sooner than the packet states, but usually around 10 minutes. Finely chop the parsley and spring onion. Add 3/4 to the pot, and save the rest to garnish. Finally, stir in the sour cream and heat through, but don't boil it as it could curdle. Drain the pasta, and add it back to the pot you cooked it in and stir through a small nob of butter until each pasta noodle is coated.
To Serve:
This meal can serve three people, or heartily serve two. Garnish with the rest of the parsley and spring onion and if you want, another dollop of sour cream. This meal pairs perfectly with a nice Cabernet Sauvignon.
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