Ingredients:
800gr Lean Beef, cubed
1 medium onion - finely chopped
2 tbsp oil
1 tsp smoked paprika
2 cloves garlic - crushed
125ml red wine
+- 500ml beef stock
lots of black pepper
salt
250ml sour cream
500gr white mushrooms - halved
chopped parsley
1 tbsp of roux - made with 1 tbsp of flour mixed with oil until it forms a paste.
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Preparation:
Heat a pot on the stove and add the oil. Add the onion, garlic and smoked paprika and saute the onions until they are soft and translucent. Add the beef cubes and allow to brown slightly. Add the wine and stock and cook the beef until soft..about 40 minutes. Add more stock if needed. Add the mushrooms and allow to cook for another 10 minutes or until the mushrooms are cooked. Season with salt and pepper and add the roux. Stir until it thickens and then add the sour cream. If the Stroganoff is too thick, add a little more stock or water.
I served the Stroganoff with Boiled noodles and fried sage leaves.
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