Tuesday, August 24, 2010


I have been wanting to make a stroganoff for such a long time. I adore this meal, you basically throw it all in the pot and simmer, then add a cream or sour cream to mellow it out. The only thing that I hate that people do is use strips of beef. I have always hated the little rubber bullets of meat, in this beautifully rich sauce. I used a osso buco cut of beef, only cause I love to have meat on the bone when making stews, so the meat stays tender. And it looked so good today at the butcher that I decided to try it with this.

1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon beef stock powder
1/4 teaspoon cinnamon
1 red onion sliced
3 garlic cloves diced
1 knob butter
1 tablespoon worcestershire  sauce
1 tablespoon tomato paste
2 tomatoes diced
handful of mushrooms sliced
glass of white wine
beef dusted in flour
salt and pepper
1/4 cup sour cream
parsley chopped

Start with dusting the meat in flour. Add a little oil to a large hot pan, and brown the meat on both sides, then set aside on a plate.
Add the onions and garlic. Brown them slightly, then add the spices, both paprika's, cinnamon, and beef stock powder. Heat the spices until fragrant. Should take 2-5 minutes.

Add in the wine and tomatoes cook until reduced a little. Then add the tomato paste. Cook for a further 5 minutes.
 Next add the knob of butter and the mushrooms. Then add a little water to make a sauce.
Put the meat back into the sauce and simmer for about 1 1/2-2 hrs. Stirring and checking every so often. Adding water if needed. 
Stir in a dollop of sour cream and the chopped parsley. Serve with rice, potatoes mashed or steamed whole or pasta.

1 comment:

  1. Stroganoff is one of my all time favourites but whenever I crave for this dish, I get labelled as a 70s kid! Who cares when it's so delicious. I've never used osso bucco though.


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