Sunday, November 28, 2010
(SOURCE: 500 stoof- & ovenschotels by Rebecca Baugniet)
The stroganoff tasted good but it did not look right to me. I thought the sauce should be thicker and a bit more creamy. Next time I may add some cornstarch at the end to thicken the sauce, and/or replace the sour cream with an equal amount of creme fraiche.
salt and pepper
400g beef, cut into thin strips
1 tbsp oil
1 small onion, finely chopped
1 garlic clove, crushed
225g mushrooms, sliced
50ml beef bouillon
handful of fresh parsley, finely chopped
1/2 tbsp lemon juice
1/2 tsp paprika powder
125ml sour cream
1. Marinate the beef with salt and freshly ground black pepper.
2. Heat half the oil and butter in a pan, and brown the beef over high heat for about 3 to 5 minutes. Remove from pan, and set aside.
3. Heat the remaining oil and butter in the pan. Cook the garlic, onion, and mushrooms for about 3 minutes. Return the beef into the pan. Add sherry, bouillon, parsley, lemon juice, and paprika powder. Season well. Simmer for about 5 minutes.
4. Add the sour cream to the pan, and warm the stroganoff over medium heat for about 3 to 5 minutes.