Saturday, March 7, 2009

Beef Stroganoff

Beef:How To Make Beef Stroganoff


1 tbsp Olive Oil
500 g rump/ fillet steak
110 g butter
1 medium Onion
2 garlic cloves
300 g button mushrooms
280 ml GF beef stock
2 small glasses of red wine
1 tsp GF Worchestershire sauce
280 ml sour cream
salt and pepper
pinch paprika


Cut steak into strips.
Finely dice 1 onion, crush and chop 2 garlic cloves.

Heat the olive oil in a heavy cast iron pan.
When hot add the steak pieces and season well with salt and pepper.
Flash fry for a minute, remove from pan and set aside.

In the same pan melt butter, add the onions and garlic and cook for roughly 2 minutes until soft.

Add button mushrooms, season again.
When the mushrooms begin to soften return the beef to the pan, add GF beef stock, 2 small glasses of red wine and 1 tsp of GF Worcestershire Sauce.

Lastly stir in sour cream and a pinch of paprika.
Leave to simmer for 10 minutes.

Serve with white rice, crusty GF bread, or even mashed potato.
For a finishing touch sprinkle with chopped parsley.

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