Beef Stroganoff

I should start by telling you, I know very little about traditional Slavic dishes. This recipe was in fact inspired by a Swedish meatball sauce I had found over a year ago. Unfortunately I lost the original recipe link but I have used a variation of it before in this Creamy Mushroom Pasta.

You don't have to use canned mushrooms. I choose them for price and availability. Fresh mushrooms will need to be added a little earlier to soften, then about 1/4 cup of water added.

Beef Stroganoff

5 medium potatoes
1 Tablespoon rice bran oil
2 teaspoons
caramelised balsamic vinegar
2 brown onions, halved and sliced
400g beef steak, thinly sliced
2 Tablespoons corn flour
1 teaspoon beef stock powder
285g can of champignon
mushrooms, liquid as well.
300ml pure cream
1 Tablespoon margarine or butter
Salt and pepper to taste

•Peel and cut potatoes into 16-18 pieces each. Place potato in a medium pot, add enough cold water to cover potatoes well, place on the stove to boil.
•In a large fry pan, on high heat, add oil, balsamic vinegar and onions and stir until onions are well coated, turn heat to medium and continue to stir at 2 minute intervals between until onions are softened and opaque.
•Toss beef strips in corn flour. Turn heat back to high and add the meat to the pan. Stir consistently until beef is just browned.
•Add the entire can of champignon mushrooms and stock powder, stir well to loosen the flavours baked onto the base of the pan. Turn heat back down to half. Simmer for 10 minutes.
•Add 200mls of the cream to the beef mix, stir and continue to simmer a further 5 minutes.
Meanwhile, drain the potatoes, add margarine, salt and pepper and remaining 100mls cream and mash (or process if you prefer).

Serve Stroganoff on a bed of the mash potatoes.

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