Beef Stroganoff

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Tips: Add a little butter to the pasta. To prevent curdling, have sour cream at room temperature. Mix a little of the hot sauce into the sour cream, then stir sour cream into the meat mixture. Reheat gently, but do not bring to boiling point otherwise the sauce will curdle.

Serves 8

Ingredients

  • 2 tbsp caraway seeds
  • 1 kg beef steak (cubed)
  • 1 onion (chopped)
  • 1 garlic clove (finely chopped)
  • 0.5 tsp chervil
  • 300 g mushrooms (sliced)
  • 2 tbsp paprika
  • 2 tbsp tomato puree
  • 2 beef stock cubes (dissolved in 750ml boiling water)
  • 2 tbsp parsley (chopped)
  • 1 small pot soured cream

Method

  • Step 1   Put caraway seeds in a ¼ cup of boiling water and set aside.
  • Step 2   In a heavy saucepan, quickly brown beef in hot oil.
  • Step 3   Add the onion, garlic, chervil and mushrooms, and sauté until the onions are transparent.
  • Step 4   Stir in well the paprika and tomato puree.
  • Step 5   Add the stock, stirring, then simmer, covered, until meat is very tender, and little liquid remains.
  • Step 6   Add chopped parsley and the liquid from the caraway seeds.
  • Step 7   Season and stir in soured cream. Reheat to simmer.
  • Step 8   Serve over pasta such as as tagliatelli or fettuccini.

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