Beef stew stroganoff

Beef stew stroganoff
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 400 gr beef
  • 2 onions
  • 2 garlic
  • 250 gr mushrooms
  • 2 bell peppers
  • 2 tbspn paprika powder
  • 2 tbspn tomato paste
  • 250 ml water
  • 200 ml tinned tomatoes
  • 1 beef stock cube
  • 15 ml Worcestershire sauce
  • 2 tbspn paprika powder
  • 15 gr oil
  • 125 ml crème fraîche
  • 2 tbspn corn starch
  • 1 tbspn water
  • 4 gherkins
  • 2 tbspn parsley
  1. Cut the meat into strips and season with salt, pepper and paprika powder.
  2. Stir fry the meat until nicely brown.
  3. Dice the onion and garlic and sweat off in the same pan. Add paprika powder.
  4. Transfer the meat and veg to an oven dish. Add the tinned tomatoes, and some beef stock and cook in the oven at 150°C until the meat is tender, for about 2 or 3 hours. Season to taste. Cool the sauce and refrigerate if not needed right away.
  5. Slice the mushroom and bell peppers and stir fry with some salt, peer and paprika powder.
  6. Reheat the sauce (if cooled down) and add the mushroom and bell peppers to the pan.
  7. Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
  8. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning.
  9. Spoon the stroganoff on the plate and garnish with a gherkin. Serve with rice, pasta or new potatoes.
Stuff to know
Use quick cook frying steak for a quick version of this dish.
Stewing the beef first and add the mushrooms and bell pepper later to avoid them becoming soggy.
Use chicken instead of beef.
Add one tbspn vodka.