Posts Tagged ‘Stroganoff’

Jules’ Mum makes this all the time and serves it with home-made chips. We almost always cook it when we’re camping in France as it all cooks in the one pan and you can easily find all the ingredients. This one is different from our usual with the addition of paprika and dill, it’s very nice served with some plain white rice.

Wine Suggestion: We think this works best with a rich, full-bodied red. For us a treat from the ancient wine world, though a relatively young winery run by some young, passionate Syrians, the Bargylus, Grand Vin de Syrie 2014. Something to be celebrated due to the sheer class of this Syrah, Cabernet Sauvignon and Merlot blend, and mourned due to all the problems now in this part of the world. Superbly integrated tannins and layered fruit and spice; almost hedonistic in it’s velvetiness. You can taste some heat, but in a very good way with no evidence of alcohol. Mature but maintaining it’s freshness. We just wish this was more easily available for everyone to try.

Beef stroganoff – serves 4

  • 30g butter
  • 600g beef rump steak, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 clove of garlic, crushed
  • 1 tsp sweet paprika
  • 400g chestnut mushrooms, thickly sliced
  • 2 tbsp tomato purée
  • 2 tbsp red wine
  • 1 tbsp lemon juice
  • 300g double cream
  • 1 tbsp coarsely chopped dill, plus a bit extra to garnish

Season the meat with salt and pepper.

Heat 15g of butter in a large frying pan over a high heat and lightly brown the meat. Do this in batches and don’t overcrowd the pan, remove each batch to a plate and set aside.

Heat another 15g of butter in the same pan and add the onion and garlic. Cook over a gentle heat for about 4 minutes, or until softened. Add the paprika, mushrooms and tomato purée and cook for another few minutes, stirring.

Return the meat to the pan with any juices from the plate. Add the wine and lemon juice and bring to a simmer. Cover with a lid and simmer gently for 5-7 minute or until the meat is tender. Add the cream and dill and cook, stirring constantly, until heated through. We turn the heat off the second the sauce begins to simmer, don’t take it any further in case the cream splits. Season to taste with salt and pepper and serve with steamed rice. Garnish with a little more chopped dill.

(Original recipe from Rick Stein at Home, BBC Books, 2021.)

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Mushroom Stroganoff

This is a healthy dish but it tastes really good and quick to cook so perfect for mid-week. We served with brown basmati but you use wild rice (or white rice of course).

Wine suggestion: really good with an earthy red wine and tonight it was off the beaten track, courtesy of a holiday last year to the Jura. Stephane Tissot’s Vieilles Vignes (old vine) Poulsard provided the answer. Lighter bodied but full of character and personality; we’re sorry we don’t see more of these, a thoroughly un-modern and thirst quenching wine.

Mushroom Stroganoff – serves 2

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp paprika
  • 2 garlic cloves, crushed
  • 300g mushrooms, chopped
  • 150ml beef stock or vegetable stock
  • 1 tbsp Worcestershire sauce
  • 3 tbsp half-fat sour cream – I’m pretty sure we will have just used full fat here, not being fans of half-fat anything!
  • small bunch parsley, roughly chopped
  • 250g cooked rice (you can use one of those pouches if cooked rice if you like)

Heat the oil in a large frying pan and cook the onion for about 5 minutes to soften. Add the garlic and paprika, then cook for another minute. Add the mushrooms and cook over a high heat, stirring, for about 5 minutes.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then turn off the heat and stir in the sour cream and most of the parsley. Don’t do this over the heat or your sauce could split.

Serve with warm rice and the rest of the parsley.

(Original recipe from BBC Good Food)

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Venison and wild mushrooms are a perfect match. This is really quick and easy but such a treat!

Wild mushroom and venison stroganoff – to serve 2 (generously!)

  • 200g white rice
  • extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 300g venison loin, trimmed and sliced into finger-sized pieces
  • 1 tbsp paprika
  • 250g mixed mushrooms, wiped and torn into bite-size pieces
  • a small bunch of flat parsley, leaves picked and roughly chopped, stalks finely chopped
  • a knob of butter
  • a good splash of brandy
  • zest of 1/2 a lemon
  • 150ml crème fraîche or soured cream
  • a few little gherkins, sliced
Cook the rice until just undercooked and drain. Put it back into the pan, cover with tinfoil and leave to steam.

Heat a large frying pan on a medium heat and pour in a glug of olive oil. Add the onions and garlic and cook for about 10 minutes or until soft and golden. Spoon onto a plate.

Season the meat really well with salt, pepper and the paprika. Rub the seasoning well into the meat. Put the frying pan back on a high heat and add some olive oil. Fry the mushrooms for a few minutes until starting to brown. Then add the meat and fry for a minute or so before adding the parsley stalks and the cooked onion and garlic. Toss and add the butter and brandy.

Flame the brandy and when the flames die down, stir in the lemon zest and all but 1 tbsp of the crème fraîche and season to taste. Simmer for another few minutes but no longer or your venison will go tough.

Spoon the last bit of crème fraîche over, then sprinkle with the sliced gherkins and parsley leaves.

(Original recipe by Jamie Oliver, Jamie at home, Penguin, 2007.)

Wine Suggestion: match with something earthy and not too heavy like a pinot noir or nebbiolo. We drank something very good from Burgundy, a Chezeaux Vosne-Romanee 1er Cru Les Suchots 2006 which was at a perfect point of youthful fruit combined with a little bit of age for the wine to mellow and be aromatically expressive. We did agree that we’d opened the wine a couple years too early but enjoyed it very well just the same!

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