1 kg of scotch or eye fillet steak
2 tbs plain flour
1 large onion chopped
300g sliced button mushrooms
2-3 tsp mild paprika
2 tbs tomato paste
3 tsp french mustard
½ cup dry white wine
½ cups salt reduced chicken stock
¼ cup sour cream
chopped parsley (garnish)
Trim meat of excess fat, and slice across the grain evenly into thin strips about 3cm long. Mix flour and pepper in a plastic bag and coat the meat thoroughly.
Heat some oil in a hot pan and lightly brown the meat on all sides, turning constantly. Remove to a paper towel. Do not overcook the meat; medium rare will do fine.
Cook onions in a pan over a medium heat until soft, add mushrooms and cook for a further 5 minutes.
Add paprika, tomato paste, mustard, wine, stock, and meat to the pan.
Bring to the boil and then simmer for about 5 minutes, stirring occasionally.
Meanwhile cook some Conchiglie (shell) pasta in boiling unsalted water until al dente. Drain and keep warm.
Add sour cream a little at a time to the beef, and stir until just heated through. Be careful with the sour cream, as you may not need it all. Do not boil at this stage.
Serve the pasta with the Stroganoff spooned over it. Sprinkle with parsley and serve.
“ONE OF MY FAVOURITE BEEF DISHES. YOU CAN SERVE IT WITH RICE, BUT PASTA SHELLS ARE BEST TO HOLD THE SAUCE”
1/2 an hour and your done? - Sold!
DO NOT USE A CHEAP CUT OF STEAK FOR THIS RECIPE, AS THE COOKING TIME IS VERY SHORT, AND CHEAP MEAT WILL JUST GO TOUGH.
WHILE TRADITIONALLY SERVED WITH PASTA, YOU CAN USE A LITTLE RICE - OR IT'S OK ON IT'S OWN AS WELL.