Originating from Russia, the Beef Stroganoff has seen many different varieties sprouting across the globe, with some variants that include white wine, and even the use of chips instead of pasta.
However, despite the differences, what's important is to ensure that the beef is cooked separately before the sauce and only added back into the pan towards the end. The other important point is that you are almost continually stirring during the cooking time, with the sauce only coming to a boil once. Combined, both methods help to keep the beef tender and succulent, and coated all over in lip-smacking, creamy sauce.
: 10 minutes
: 30 minutes
: 2 servings
300g beef, cut into thin strips
1 onion, chopped
3 garlic cloves, minced
150g sliced mushrooms
¾ cup thickened cream
½ cup chicken stock
1 tablespoon cornflour
2 tablespoons oil
½ cup parsley leaves, finely chopped
1 tablespoon paprika
Freshly cracked black pepper and sea salt
Dash of ground chilli (optional)
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