This dish is on my Hubby's favourites list. It's pretty simple and easy to make. I used to serve it with rice, but he prefers it with butter noodles - like his Mum used to make!

Ingredients:
1 to 2 tbsp grapeseed oil/olive oil
3 tbsp butter
2 lbs of thinly sliced strips of beef round
Salt and freshly ground black pepper
1 tbsp paprika
1 tbsp Worcestershire sauce
1 large red onion, diced
2-3 cloves of crushed garlic
3 cups -(white/cremini/portabello), clean and thinly sliced
2 cups red wine
1 cup beef stock
1 pound egg noodles/pasta
1 cup sour cream/creme fraiche
1/4 cup prepared horseradish
3 tbsp minced fresh flat-leaf/Italian parsley

Season beef with salt, pepper, rub in the paprika and add the Worcestershire sauce and allow to marinade.

Heat 2 tsbp of butter and a bit of oil (so the butter doesn't burn) in a large pan. Add the onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
Bring a pot of water to a boil for the egg noodles.

Add the beef and sear. Pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil, cover for 20 mins to braise the meat.

Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered. if the sauce isn't thickening you can add a pinch of cornstarch.

While the beef stock is reducing, boil the egg noodles until al dente.

Remove sauce from heat and whisk in sour cream and horseradish. Return meat and mushrooms to sauce and add parsley and stir.

Drain egg noodles well and toss with 1 tbsp of butter and sprinkle salt and pepper. Spoon the stroganoff over the noodles and serve with garnish of parsley.



Options:
You can use wild mushrooms fresh or dried, instead of white/cremini mushrooms. If using dried, try soaking them in red wine to plump them up. Unfortunately, my Hubby isn't a fan of chanterelle, shitakes or morels and prefers cremini or portabello mushrooms in his stroggy.

To accompany the wild mushrooms - why not try cooking venison instead of beef. Cook the meat for half the amount of time or it will be too tough.

You can also use brandy or cognac instead of red wine. Only use 1/4 cup and try setting it on fire for that flaming flavour!

For the vegetarians leave out the meat and just make mushroom stroganoff. Add plently more mushrooms and give them a variety of different kinds too!

Posted by Put Up Your Dukes at 4:00 PM  

Labels: Recipes