slow cooked beef stroganoff
preparation time 20 minutes. cooking time 1 hour 45 minutes
Ingredients
80mL olive oil
2kg diced blade or rump steak
2 Tbsp flour, seasoned
2 onions, sliced
6 cloves garlic, finely sliced
1/2 cup brandy
3L beef stock
2 Tbsp sweet paprika
600g mixed mushrooms (button and swiss brown), sliced
1 cup Bulla Crème Fraîche
sea salt & freshly ground black pepper, to taste
to serve
cooked pappardelle, flat leaf parsley
Cooking Directions
- Pre-heat oven to 180°C (160°C fan-forced).
- Heat half the oil in a heavy-base pot. Toss beef cubes in seasoned flour and sear in batches until golden. Set aside.
- Add remaining oil to pot and cook the onion and garlic for 2-3 minutes until
- tender. Deglaze pot with brandy, cooking until it has evaporated.
- Return beef to the pot with stock and sweet paprika. Mix well. Bring to the boil, cover and place into an oven for 1 hour.
- Stir mushrooms into beef and return to the oven for a further 30 minutes, until beef is tender.
- Stir in Bulla Crème Fraîche and season to taste.
- To serve, toss beef with cooked pasta and serve sprinkled with parsley.
Ingredients
80mL olive oil
2kg diced blade or rump steak
2 Tbsp flour, seasoned
2 onions, sliced
6 cloves garlic, finely sliced
1/2 cup brandy
3L beef stock
2 Tbsp sweet paprika
600g mixed mushrooms (button and swiss brown), sliced
1 cup Bulla Crème Fraîche
sea salt & freshly ground black pepper, to taste
to serve
cooked pappardelle, flat leaf parsley