Marion’s Best Beef Stroganoff

Marion’s Best Beef Stroganoff

Marion’s Best Beef Stroganoff

Previous Next https://youtu.be/gdzY-iRemFw INGREDIENT Marion’s Best Beef Stroganoff European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

2 x 250g/9 oz steaks (try for a tender cut like rib eye, rib fillet, sirloin or striploin)

2 tbsp soy sauce

1 tbsp vegetable oil

4 tbsp (50g/1.7 oz) butter, plus 1 tbsp extra

300g (10 oz) button mushrooms, quartered

1 shallot, finely diced

1½ cups beef stock

1 tbsp miso paste

1 tbsp mustard

2 tsp sweet paprika

1 cup thickened cream (also called heavy cream or pouring cream)

1 tsp corn flour (cornstarch) mixed with 1 tbsp water

300g (10 oz) dried pasta (e.g. pappardelle, spirals or penne)

finely chopped fresh parsley, to serve

Instructions

STEP 1
Use a sharp knife to poke lots of little holes in your steaks. Then combine the steaks with the soy sauce and allow to marinate for 10 minutes.

 

STEP 2

Heat the vegetable oil in a large frying pan over high heat. Sear the steaks for 2 minutes each side or until slightly charred. Transfer the steaks to a cutting board and allow to rest (the steaks will still be rare at this point).

 

STEP 3

In the meantime, place the pan back onto a medium-high heat (without cleaning it). Add the butter and when the butter is foaming, add the mushrooms. Without stirring, allow them to sear for a minute or until they start to turn golden. Then flip and turn them over. Toss through the shallots and cook for another minute.

 

STEP 4

Pour in the beef stock. Then stir through the miso paste, mustard and sweet paprika. Simmer for 5 minutes. Then reduce the heat to low and stir through the cream.

 

STEP 5

Cut the rested steaks into thick slices. Add the beef into the cream sauce and allow to gently simmer for half a minute. Stir through the corn flour mixture and simmer for another minute or until the sauce has thickened slightly and the beef is just cooked through. Keep warm.

 

STEP 6

Cook the pasta according to packet instructions. Drain and stir through the extra butter. Divide among serving bowls and top with the beef stroganoff. Sprinkle over the parsley and serve.

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