I love a quick meal, even better when it's yummy and looks (and tastes) like you spent hours labouring over it! This family is a big lover of mushrooms too - I know - we're cooky- but these beautiful button mushrooms are best in beef stroganoff. I really should look into growing our own mushrooms, just need to find a good spot to put them.
A family favourite, my hubby lamented the other night when we had it that we didn't have it often enough... so I shall have to remember to put it on the menu plan a little more often.
700grams blade steak, cubed
1 onion, finely diced
1 clove garlic, finely diced
2 tb cornflour
1tsp ground nutmeg
1 cup white wine
1 tb tomato paste
1/4 cup sour cream
1 cup beef stock
Put some water on the boil, to prepare either pasta (I prefer) or put your rice on in your rice cooker.
In a ziplock bag, put your beef, cornflour and nutmeg in a bag, squeeze as much air out of it as you can and seal, shake until all beef is covered with flour and nutmeg
In a high-edge frypan heat your oil, add garlic and onions, and fry until softened.
Add beef and white wine, and cook until browned, the beef may dry out so beef stock as required to keep moist.
Add mushrooms and fry until soft
Lastly, add rest of beef stock, tomato paste and sour cream, cover and simmer for about 10-15 minutes
Add more sour cream if you wish to make it as saucy or stew-y as you like! I like it a bit saucy!
Believe it or not in that short time your steak should soften and be YUMMO.
Print this post in friendly format