Stroganoff is an easy mid week dinner with a sour cream mushroom sauce. It can be made with chicken, beef or pork depending on what meat you prefer. There is also an option for different sides with pasta, rice, mash potato or egg noodles. Our favourite is a close tie between chicken or beef served with gluten free spaghetti. The trick to ensuring your meat is not chewy is to slice thinly and quickly sear the meat and remove from the pan, only returning to the sauce once its fully cooked.
The meal is ready to serve within 30minutes of starting to prep and serves 4.
ingredients
1 medium onion, diced
3 cloves garlic, diced
400g good quality beef (such as scotch fillet or sirloin) or 2 chicken breasts (approx 600g)
2 Tablespoon oil
200g sliced mushrooms
2 Tablespoons tomato paste
250ml water
1 teaspoon stock powder (beef or chicken)
1/2 teaspoon ground nutmeg
200ml sour cream (1 tub)
2 teaspoon Dijon mustard
2 Tablespoons corn flour
directions
1. Slice the meat as thinly as possible (using a mallet if needed to flatten using beef).
2. Heat 1 Tablespoon of oil in large sauté dish and once pan is hot add the meat to cook until brown (2 minutes for beef and 5 minutes for chicken). Remove from pan and place in thermoserver or plate with tinfoil covering.
3. Heat remaining oil and cook onion and garlic until transparent – approximately 5 minutes.
4. Add mushrooms, paste, water, stock, nutmeg, sour cream, mustard and cornflour and mix until all combined.
5. Bring to the boil and reduce heat. Simmer for 10minutes until mushrooms are soft.
6. Return meat and juices to the pan, stir through and allow to cook for 1 minute. Remove from heat and serve with your choice of side.
utensils
You will need a board, knife, measuring jug, measuring spoons, saute pot with lid and spoon.
For other dinner inspiration check out some of our main meal suggestions.
