Credit: Dandaragan foodie, Jane Roberts
Beef Stroganoff ingredients
500g DOB diced steak
1/4 cup plain flour
1/2tsp sweet paprika
1/4tsp nutmeg
1 medium brown onion
6 button mushrooms sliced
50g butter
2 sprigs thyme
2tbl red wine vinegar
1tbl Worcestershire sauce
1tbl tomato paste
1tsp Dijon mustard
1tsp raw sugar
1 tub sour cream
Method
Mix the flour, paprika and nutmeg with a grinding of salt and pepper, then fully coat the DOB diced steak.
Over a medium heat melt 25g butter and a dash of oil in a fry pan. Brown the floured meat in two batches until the pieces are nearly fully cooked through. Set aside.
Slice the onion, (I like to call this not-sausage-sizzle-onion slicing) top to tail to form shallow crescent shaped slices.
In the same heat the remaining 25g butter and a dash of olive oil, toss in the onion, mushrooms and thyme and cook through.
Add the Worcestershire , vinegar, tomato paste, mustard and sugar and stir through.
If you are ready to serve add the meat back into the pan and remove from the heat. Stir the sour cream through ( do not heat over the flame) season to taste, garnish with curly parsley.
Traditionally served with noodles or rice.
