Beef Stroganoff
What is a beef stroganoff? When I was in uni, I would often go to The Chocolate Kiss cafe at the Ang Bahay ng Alumni in UP Diliman and order a plate of this yummy beef strips in cream sauce served on top of egg pasta. This was my first encounter with beef stroganoff. It was my favourite dish on their menu and I would love to go back and have that with a slice of their devil’s food cake or Kahlua butter cake. It would bring back so many memories!
Nowadays, I cook my own version of this dish, some people use chuck steak and slow cook their beef stroganoff. When I first started making it, I cooked it that way, but I’ve discovered that the rump gives you an equally yummy result for less cooking time and less fat in the meat. So I have now changed my recipe to use beef rump steaks. My beef stroganoff recipe takes half an hour to cook, is freezer friendly and can be made ahead. Make-ahead and freeze by putting in freezer-safe containers. To defrost, thaw thoroughly in the fridge and heat up in a pot.
Try this recipe and let me know how much you love it! To add some colour, top with chopped chives or parsley.
Beef Stroganoff
Serves 6
Ingredients
Instructions
- Cook egg pasta according to packet. Run under cold water and toss in a little olive oil. Set aside. Season rump slices.
- Heat oil in a deep wide pan until smoking. Brown beef on all sides, take out of the pan and set aside.
- In the same pan, cook onions and push on the side of the pan. Add another tablespoon of oil and reheat. When oil is hot, cook mushrooms and add thyme. Drain off excess oil then add red wine. Reduce red wine to half then add beef stock. Bring to the boil then reduce to a simmer.
- Add hot english mustard and sour cream, whisk until sauce is smooth and thick. Do not boil, this will cause the sour cream to split. Put the beef back into the pan and let simmer for 10 minutes.
- Serve with cooked egg pasta.
Notes
- Can use button mushrooms or portobello.
- Can substitute with mash, rice, other pasta, as you wish.
- Make-ahead and freeze by putting in freezer-safe containers. To defrost, thaw thoroughly in the fridge and heat up in a pot.
