Beef Stroganoff

a Julie Goodwin beef recipe favourites

Good

% Daily Values based on a 2,000 calorie diet

Step 1

It is critical that the beef is sliced very thinly for this recipe. To make this easier, place the steak flat in the freezer for half an hour to an hour, until firmed but not frozen through. After slicing allow the meat to return to room temperature before cooking.

Step 2

Half fill a large pot with water, add a good pinch of salt, cover with a lid, and place it on the stove to boil.

Step 3

In a large bowl, combine the flour, salt, pepper and paprika. Toss the beef strips thoroughly through the mixture.

Step 4

In a large, non-stick chef’s pan, heat ¼ of the oil over high heat until it is just smoking. Place 1/3 of the beef mixture into the pan and toss for 2 minutes until it is golden brown. It is important to have a large enough pan and not to overcrowd it. Repeat this process with remaining oil and beef mixture.

Step 5

Add pasta to boiling water, stir to mix, cover the pot to return to the boil, and then remove the lid. Cook the pasta according to the packet instructions or about 8 minutes. The pasta should be firm but not crunchy.

Step 6

Reduce the heat to medium high. Place the last of the oil in the pan and sauté the mushrooms and garlic until softened. Add tomato paste and stir for a further minute. Add stock, Worcestershire sauce and sour cream to the pan. Return the beef and stir for a minute or two until well combined and warmed through.

Step 7

Cut the broccoli into florets, add 2 tbsp of water, and place in a microwave safe bowl covered with a lid. Cook in microwave for 4 minutes.

Step 8

Serve with pasta, and steamed or broccoli.

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