sharing recipes from one generation to the next
i was inspired by my Mum’s beef stroganoff recipe from the 1960s. It was probably the only dish she ever made with added sour cream, and I recall enjoying it immensely. Unfortunately her recipe uses a package of dried mushroom soup mix, so without hesitation I relegated it to the annals of history.
Further research led me to Stephanie Alexander’s Cook’s Companion and her sidebar idea for simple beef stroganoff. Traditionally an oven braised dish, Stephanie suggests a quick alternative using fillet steak and fresh mushrooms for a quick pan sauté.
Using Stephanie’s method and her core ingredients, I tasted and tweaked until I had a flavour that reminded me of the dish my Mum used to make all those years ago.
This is a great dish if you are short of time. It took just 30 minutes from when I first opened the fridge door until I served our delicious dinner, a good half of which was spent preparing the side dishes. Cooking the stroganoff took about 5 minutes.
The quantity below is for 2-3 serves.
2 tablespoons of butter
500g tail end eye fillet of beef, trimmed of all membrane then cut into thin strips
6 medium (90g) Swiss brown mushrooms, sliced
1 clove garlic, minced
1 sweet ripe tomato, finely chopped
1 tablespoon porcini mushroom powder*
1 teaspoon Dijon mustard
1 teaspoon tomato concentrate
1/2 teaspoon Sweet Hungarian paprika
Freshly ground black pepper
1/3 cup sour cream*
2 tablespoons spring onion greens, sliced
* to make porcini powder simply blitz some dried porcini mushrooms in your food processor or spice mill. Sieve the powder to remove the larger pieces. Save them to add to gravy or risotto
* I used lactose free cream with 1 teaspoon lemon juice added
Heat a large sauté pan, add the butter and when it starts to sizzle throw in the sliced mushrooms and cook until well coloured. Add the beef to the mushrooms and cook over a high heat until well browned. Add the tomato, garlic, porcini powder, mustard, tomato concentrate and paprika. As soon as the tomato collapses, add the sour cream, stir to combine. Season to taste with black pepper and sea salt. Scatter over the spring onion greens and parsley. Serve immediately with steamed potatoes and greens.