Beef Straganoff

World Cup, Day 15 - Russia

Beef Stroganoff

The final day of the World Cup group stages is here. Tomorrow, I'll finally get a break from world cuisine! Today we head to Russia with a beef stroganoff. I decided to prepare a simple version and after researching,  I observed quite the debate on whether mushrooms should be included in the traditional dish. I'm not a big fan of mushrooms so I took that as the reason I needed to exclude them and proclaim this, a more authentic dish! My recipe is not that authentic and to be honest, it could have benefited from mushrooms and some extra flavour in general.

I wouldn't say don't make this, BUT it definitely needs something more.

Serves 3-4

2 tbsp Butter
1 tbsp Extra-Virgin Olive Oil
350g Round Steak
3tbsp Flour
1 Onion (finely sliced)
1/4 tsp Mustard Powder
1 tbsp Tomato Puree
200ml Cream
Hot Water
Sea Salt and Freshly Ground Pepper
Boiled Rice to serve

1. Put the flour into a zip lock bag and season well. Cut the steak against the grain into very thin strips and place in the bag. Mix well to coat all the beef.

2. Heat the butter and oil over a high heat and add the beef. Season and fry for a couple of minutes to brown all over. Reduce the heat to medium and add the onion. Cook for 4-5 minutes to soften before adding the mustard powder and tomato puree. Stir well and cook for 2 minutes.

3. Take the pan off the heat and slowly add in the cream. Put the pan back on a low heat and slowly heat adding in boiling water to achieve the desired consistency. Cook for about ten minutes but don't allow it to boil. Check for seasoning (it may need quite a lot) and serve with boiled rice.