This is really a Stroganoff with a twist, and the sauce is rich and unctuous with no thickening agent.
What you’ll need
1 kg beef strips, fillet or sirloin
2 tsp sea salt
3 tsp paprika
3 medium onions, wedged
Rio Largo Extra Virgin Olive Oil
2 fat cloves garlic, finely chopped ad mashed with salt using the point of a knife
250g baby mushrooms or small Portabellinis, finely sliced
250ml Ina Paarman Beef Stock, one sachet to 250ml boiling water
Half a 400g tin coconut milk
3 Tbs lemon juice
3 Tbs Smooth Maille Dijon Mustard
Sea salt & freshly milled black pepper
What you’ll do
Place the meat in a large ceramic or glass bowl, sprinkle over the saly and the paprika and gently massage it into the meat. In a large enameled iron casserole, flood the bottom with a thin layer of Extra Virgin Olive Oil. Over medium heat gently brown the onion wedges until turning gold. Add the garlic and stir fry for a couple of minutes. Add the mushrooms and continue cooking over low heat to release the moisture. Raise the heat and cook the mushrooms until they start turning colour. Add the beef stock, the coconut milk, lemon juice and Dijon Mustard. Stir slowly and bring to the boil. Season, rather undersalt now as the beef strips have salt on them. Cover and set aside. Stir fry in olive oil the beef is small parcels; I used a wok. When a batch is done, tip it into the sauce.
When all the beef is done, stir it into the sauce, reheat, taste for seasoning. Serve with slices of Polenta. I used Polenta della Nonna, a real convenience.
This dish would work well with chicken breast strips. Also as a vegetarian dish, replace the beef stock with vegetable stock, and use a mix of cooked root and green vegetables.
This is not a sponsored post – just products I like to use…