Not Quite a Beef Stroganoff
There are so many variations of Beef Stroganoff. I always believed that an authentic Russian Beef Stroganoff should be made with brandy, but I have seen many recipes that call for white wine or simply lemon juice. Some use mushrooms, others don't. Our Not Quite a Beef Stroganoff is different in that we used full-bodied red wine. In this sense, it is almost a fusion of Boeuf Bourguignon and a Beef Stroganoff.
Ingredients
- 300 g sirloin steak cut against the grain into thin strips
- 1 small brown onion thinly sliced
- 1 tablespoon flour
- 20 g unsalted butter
- 30 ml red wine
- 80 g creme fraiche
- ½ teaspoon paprika
- 140 g white rice to serve
Instructions
- Cook your rice (and any other garnishes) following pack instructions.
- Place your beef strips in a bowl and season with salt and pepper. Add 1 tablespoon of plain flour and mix to coat.
- In a large frying pan, melt the butter. Add onions and fry for 5 minutes on medium heat. Increase the heat to high and tip in the beef. Stirring, flash-fry the beef for 1-2 minutes until just browned all over.
- Add the red wine and let most of it evaporate, stirring (this shouldn't take longer than 20 seconds). Add creme fraiche and paprika and mix together. Only cook until it's warmed through, then take off the heat before the beef has time to overcook.
- Serve with rice and your favourite vegetables!
Tried this recipe?Let us know how it was!