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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 220 grams mushrooms sliced, I used Portabellini mushrooms, but white button mushrooms work just fine as well
- 1/2 each onions chopped
- 2 cloves garlic chopped (ready chopped garlic makes life sssooo much easier, plus it doesnt make your fingers smell weird)
- 4 tablespoons butter
- 2 tablespoons paprika
- 400 grams beef, steak cut into strips (Type of steak is not essentially important, although softer cuts make for easier chewing! Theyre unfortunately
- 2 tablespoons flour, all-purpose
- 1/2 cup beef stock
- 1 cup cream fresh
- 1 each pasta twirls, 1 package
- 1 x salt and black pepper to taste
- 1 bunch spinach 1 package
- 1 x salt and black pepper to taste
Method
- Bring a pot of water to the boil and cook the pasta until al dente, which should take 8 to 10 minutes.
- I personally do not add any oil, but that is a personal preference.
- Place 2 tablespoons of flour, paprika, salt and black pepper into a bowl and place the sliced beef into the bowl, coating the meat with the flour mixture.
- For the beef stroganoff, take a medium to large sized pan, and place 2 tablespoons of butter over medium heat.
- Cook the onions and garlic until soft and translucent.
- Remove from the pan
- If necessary, add the other 2 tablespoons of butter into the pan, and place the beef inside.
- Sear the meat for 3 to 4 minutes until it is brown (searing helps preserve the flavour of the meat)
- Return the onions and garlic to the pan, and add the sliced mushrooms.
- Add the beef stock.
- Take 1 tablespoon of flour, and add a bit of water to it to make slurry, and add the slurry to the meat.
- Stir frequently whilst the sauce begins to thicken.
- Let the liquid reduce for 15 minutes.
- Reduce the heat on the pan to low medium, and add in the fresh cream.
- Simmer for 3 to 5 minutes, depending on the thickness of the sauce that you desire.
- Season with salt and pepper if it is not adequate
- Wash the English spinach and steam it for 2 to 3 minutes.
- If you do not have a steamer (as I do not), you can try a little trick I learnt recently: take a saucepan, and find a saucer which has a slightly smaller diameter than the saucepan.
- Place the saucer INSIDE the saucepan, upside down.
- Put a little bit of water inside the saucepan (the level of water should not reach the top of the saucer) and bring the saucepan to the boil (with the saucer inside).
- Place the spinach in the saucepan, and cover for 2 to 3 minutes).
- Remove the spinach and add black pepper to taste if desired.
- Serve the food and get ready to enjoy a fully nutritious meal.
- A glass of red wine can accompany it well, or a cup of nice, warm tea (seeing as its winter and all in Cape Town) would be amazing to go along with it.
