This is a family classic and a favourite in our house.
This recipe is adapted from Cookery the Australian Way, which was my humble school book back in Year 10. I’ve changed some of the quantities and the method to make it easier and because it made more sense to me.
Use the best possible type of steak you can afford, otherwise, your kids, like mine, might say that the meet is too “chewy” and spit it out. When prepping the meat, I cut away all the fatty bits, because neither I nor the kids are fans and also because you’re cooking the meat for a very short time, so the fatty bits don’t get a chance to break down. The thinner your meat slices, the faster it will cook and the better it will taste, especially if you’re cooking for fussy kids.
Use any kind of mushroom you have on hand, or find in the shops. Button mushrooms, swiss browns or flat caps. They all taste good. I’ve doubled the amount of mushrooms than the original recipe called for, because I love mushrooms and my kids tolerate this amount. If your kids or anyone else you’re cooking for isn’t that keen on them, just reduce the amount. My younger son used to pick the mushrooms out, but now, at 13, he just eats them.
On with the recipe!
Dorothy’s Table: Beef StroganoffCuisine: AustralianDifficulty: Easy
A classic recipe that’s sure to become a family favourite.
500 fillet or rump steak
4 tbs plain flour
1/2 tsp salt
3 shakes pepper
4 tbs butter
1 onion, finely chopped
200 g mushrooms, sliced
1 clove garlic, crushed
1 tbs tomato paste
1 cup stock
1/2 cup sour cream
- Cut steak into thin, narrow strips – 6 cm x .5 cm
- Add 2tbs flour, salt, pepper and meat to a large freezer bag. Twist closed. Shake until meat is coated in flour mixture.
- Melt 1 tbs butter in a large heavy-based frying pan. Add onions and garlic, cook on medium heat until soft and translucent.
- Add mushrooms to onions, cook until soft and fragrant. Remove mixture from pan.
- Add 2tbs butter to pan. When melted, add meat strips and cook until brown. Cook in two batches, if needed. Remove from pan.
- Add remaining 1 tbs butter to pan. When melted, add 2 tbsp flour and cook stirring for one minute. Add tomato paste. Gradually add the stock, continue stirring to make sure mixture remains smooth and lump-free.
- Add meat and vegetables back to pan. Mix through and heat until boiling. Turn heat off and add sour cream. Stir through.
- Serve with rice, noodles or pasta.
- This freezes well. Just pop into a freezer-safe container and it will keep for up to 3 months.
- This can also be made as meatballs. Just use mince beef shaped into balls and fried for 10 minutes.