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Classic beef Stroganoff with orecchiette
This classic beef Stroganoff is the epitome of comfort food and a true treat for meat lovers. We recommend using the best quality steak you can afford, as the meat is cooked briefly for the juiciest results.
This hearty dish finds its perfect match in our Spier Seaward Cabernet Sauvignon, creating a pairing that’s sure to impress at your next dinner gathering.
Ingredients
- 700-750g beef steak, thinly sliced
- 45 ml olive oil
- 45 ml butter
- 1 onion, chopped
- 300-400g brown mushrooms, sliced
- 30ml cake flour
- 500ml beef stock
- 20ml Dijon mustard
- 250ml sour cream
- A splash of brandy (optional)
- 400 g orecchiette pasta, cooked
- A handful of chives, chopped
Method
- Place the steaks on a clean cutting board and use your fist, a meat mallet or a rolling pin to flatten them slightly to a maximum thickness of 1 cm. Slice into thin strips.
- Heat a wide pan over high heat and add 1 tablespoon of olive oil. Sear ⅓ of the steak strips for 30 seconds on each side, seasoning with salt and pepper as you go. Remove quickly and repeat with the remaining two-thirds (using more oil for each batch). The steak should be seared, not fully cooked at this point.
- Reduce the heat to medium, then add the butter and onion. Fry until slightly softened, then add the mushrooms and increase the heat. Fry until the mushrooms soften and brown slightly, then sprinkle with flour and stir well.
- Gradually add half the stock, stirring constantly, then pour in the rest and stir well. Add the sour cream and mustard, stirring to combine. Bring to a simmer and cook for a few minutes until slightly thickened.
- Return the beef to the pan and simmer for 1 minute. Remove from the heat and cover with a lid to keep warm.
Recipe compliments of Spier Wine Farm.
For more information on Spier wines, please visit https://www.spier.co.za/
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