Beef Stroganoff w/ Spinach & Herbs

 

This recipe is easy to add more or less meat and mushrooms according to mouths being fed as there is plenty of sauce. If you have lots of sauce left over then use it in another pasta dish, just add some more veggies and maybe some bacon or bake some potatoes (skin on) smash them, Jamie Oliver style, and then pour the sauce over them, throw in some steamed vegetables for a very easy dinner.

Ingredients

300g rump steak, sliced thinly (add more meat if cooking for more people, there will be plenty of sauce)

1 large onion, sliced thickly

2 garlic cloves, minced

250g mushrooms – a mix of shiitake and button work well

Greens – a few leaves of silverbeet or english spinach, roughly chopped or a couple of large handfuls of baby spinach (roughly chop) whichever you have on hand

Parsley, small handful, roughly chopped

Dill, large pinch, roughly chopped

1/2 c beef stock

250-300g sour cream

3 tbs tomato paste

2 tbs Worcestershire sauce

2 tsp cornflour

1 tbs sweet paprika

salt and pepper

Rice for serving

oil

Method

Serves 2-3 people

Cook the rice to your preferred method – I love my $12 rice cooker from Target.

Heat a large pan and then brown the meat in batches, set aside when each batch is done.

Turn the heat down and cook the onions and garlic till softened.

Return the meat to the pan and add the mushrooms, stir to combine.

Pour in the beef stock, stir to combine

In a bowl mix together the sour cream, tomato paste, cornflour and Worcestershire sauce then pour over the meat. I find that mixing in the cornflour with the sour cream stops it from curdling.

Add all the greens.

Season with salt and pepper.

Give it a good stir then leave to simmer till ready to serve.

Beef Stroganoff w/ Spinach & Herbs
Author: 
Recipe type: Dinner
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is easy to add more or less meat and mushrooms according to mouths being fed as there is plenty of sauce. If you have lots of sauce left over then use it in another pasta dish, just add some more veggies and maybe some bacon or bake some potatoes (skin on) smash them, Jamie Oliver style, and then pour the sauce over it, throw in some steamed vegetables for a very easy dinner.
Ingredients
  • 300g rump steak, sliced thinly (add more meat if cooking for more people, there will be plenty of sauce)
  • 1 large onion, sliced thickly
  • 2 garlic cloves, minced
  • 250g mushrooms – a mix of shiitake and button work well
  • Greens – a few leaves of silverbeet or english spinach, roughly chopped or a couple of large handfuls of baby spinach (roughly chop) whichever you have on hand
  • Parsley, small handful, roughly chopped
  • Dill, large pinch, roughly chopped
  • ½ c beef stock
  • 250-300g sour cream
  • 3 tbs tomato paste
  • 2 tbs Worcestershire sauce
  • 2 tsp cornflour
  • 1 tbs sweet paprika
  • salt and pepper
  • Rice for serving
  • oil
Instructions
  1. Cook the rice to your preferred method – I love my $12 rice cooker from Target.
  2. Heat a large pan and then brown the meat in batches, set aside when each batch is done.
  3. Turn the heat down and cook the onions and garlic till softened.
  4. Return the meat to the pan and add the mushrooms, stir to combine.
  5. Pour in the beef stock, stir to combine
  6. In a bowl mix together the sour cream, tomato paste, cornflour and Worcestershire sauce then pour over the meat. I find that mixing in the cornflour with the sour cream stops it from curdling.
  7. Add all the greens.
  8. Give it a good stir then leave to simmer till ready to serve.

 

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