Tuesday, June 22, 2010

Beef Stroganoff

As I was finishing up this meal and picturing it all for you, Chris called on his way home from work and asked me to meet him at the vet with Jozy to get her second round of vaccinations... suffice to say when we got home we were so eager to eat that it was only after practically licking our plates clean, I remembered I had not documented the finished product... therefore, do please put your imagination to work!

This is another family favourite.  However, with father's day this weekend I thought I'd break out one of those dishes that makes my Dad smile....  It is a great Beef dish - relatively economical if you have one or two of the ingredients in your cupboards, and also works with Pork AND Chicken - so pick your meat!

In the past I have dropped into our local butcher and picked up some nice fresh rump beef but yesterday I just grabbed a packet of 'stewing beef' from the store and got to work and with great results.  Provided you allow your meat to cook until tender you don't have to worry too much about the cut.


You will need:

2 medium onions
400g Creme Fraiche
at least 200g mushrooms (more or less depending on your personal preferance)
Dijon Mustard (2tsp)
English Mustard (2tsp)
Wholegrain Mustard (2tsp) 
approx. 600-700g Beef/ Pork or Chicken
a little Dry White Wine (optional but I highly recommend it)
Olive Oil and Butter for cooking

1  In a large skillet pan or low, wide 'everyday' pan, heat approx. 2 tbsp oil and a knob of butter over medium heat...

2  Cut meat into rough cubes about 2-3cm all round and add to pan.... allow the meat to cook from pink to brown in the juices, oil and butter (don't be tempted to remove the liquid - it becomes part of the sauce)

3  When the meat has browned add a little water and allow meat to absorb some of the juices.  This will help the meat become tender.  Add approx 1 glass of white wine and leave meat to simmer on low-medium heat for another 15 mins.

4  Slice and fry your onions in a seperate pan so as not to overwhelm the meat with the onion flavour.  Once soft, add the onions to the pan of meat...

5  In a bowl to the side, mix together 400g creme fraiche, 2 tsp of English Mustard, 2 tsp Dijon Mustard and 2 tsp Wholegrain Mustard.  (Add a little more of the mustards if you desire a stronger taste)
6 Prepare your side dish - we made brown rice and the nutty texture and flavour was a perfect accompaniment!  When the side dish is close to ready - add the creme fraiche and mustard mixture and let it all come together until sauce is hot.  *

*Make sure to test a piece of meat before adding the mustard mixture as you may want to let it become a little more tender before finishing the dish and serving.

Voila - a fantastic and easy Stroganoff recipe to make your mouth water.... again, apologies for the lack of final presentation photo!

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