Stroganoff (are you strong enough?)

 

I just love this dish, and over the years, I've stopped using any kind of written recipe and just make it to the flavours I like.  

You can balance the steak to mushroom ratio however you like - I used four quickcook/minute steaks and a whole punnet of mushrooms.

In my opinion, there are never enough mushrooms, in fact I have been known to make a veggie version without ANY steak - but I also add slowly cooked onions to that one.

Ingredients:

Quick cook steak (also minute steak/sandwich steak)

ghee/dripping/goose fat

chestnut mushrooms (chopped or sliced)

paprika

coarse black pepper

LOTS of garlic (sliced)

red wine

Marigold powder

Oxo cube

soured cream

pasta of choice - most people have tagliatelle, but we couldn't find any so we used linguine.  It would be fine with most shapes to be honest.

Method:

Cut up the steak and quick fry on a high heat with the ghee/dripping/schmalz in batches so they are quickly browned.  Remove with a slotted spoon.  

Lower the heat and add more fat if needed to the pan.
Add the mushrooms, garlic, coarse black pepper and paprika. Stir well, and leave to slowly reduce. Once the mushrooms are soft and reduced, add the steak back in and sprinkle in the Marigold and the Oxo cube, crushed.  Stir well and add the red wine, just a splash, you don't want this too wet.  Turn up the heat to boil off the alcohol, try not to stew the steak.

You can cook the pasta while the mushrooms are cooking down, and then just when the pasta is drained, stir some sounred cream (maybe 2 - 3 TBS) through the beef and mushroom mixture.

Serve together, and maybe with some salad leaves, or a green veg if liked.

Ideally the steak should not be fully cooked in the centre, but that is hard to achieve with such thin/small pieces of steak!