Compared to some places, winter in Queensland is mild, but when the weather turns chilly, we still turn to comfort food.
Beef Stroganoff has evolved over the years, but started life as a Russian dish sans mushrooms and onions. Since the first known Beef Stroganoff recipe was published in 1861 in a cookbook called A Gift to Young Housewives by Elena Molokhovets it has undergone many incarnations and there are now a plethora of variations.
Yesterday was a bleary, rainy day and as I was deciding on what to cook for dinner, my thoughts turned to Strog. The deliciousness of a creamy rich sauce, tender beef, sweet onions, hearty mushrooms and soft pasta was too good to pass up. There are quicker versions of Beef Stroganoff around, but I wanted the meat to fall apart in the mouth to add to the decadence of this dish.
Prep Time: 20 mins
Cooking Time: 2.5 hours
- Combine flour with salt and pepper in a bowl. Toss beef in flour to coat
- Heat oil in deep saucepan over high heat
- Add onion and garlic. Cook until onion is transparent. Add paprika and cook 1 min
- Add beef and cook until browned, stirring frequently. Add mushrooms and cook 5 mins
- Add stock and tomato paste and bring to boil
- Reduce heat, cover and simmer over low heat 2 hours stirring occasionally
- Meanwhile cook pasta or rice as per packet directions and drain
- When beef is cooked, stir in sour cream.
- Add cooked pasta to stroganoff and serve in bowls with extra sour cream