I have never made Stroganoff before and I thought it’d be a nice winter dish. Hunting through the net I came across Julie Goodwin’s version. I thought why not she’s famous from Australia’s Masterchef for her amazing home style cooking. However I actually found the recipe to be flawed in the sense that is was rather bland and I was practically doubling the interesting ingredients to make the meal tasty.
- 1 Kg beef, I used rump, sliced super thinly in strips
- 1/3 cup plain gluten free flower (I used Orgran)
- 1 tsp salt
- 1/2 tsp white pepper
- 4 tsp paprika
- vegetable oil for frying
- 300 g button mushrooms, sliced
- 4 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 cup beef stock
- 3 tbs gluten free Worcestershire sauce (Spring Gully is what I used this time, it’s a bit sweeter than the regular stuff)
- 250 g sour cream
- Fusilli pasta to serve
Pop on a large sauce pan of hot water on the stove with a little olive oil and salt, bring the water to the boil and toss in the fussili pasta.
In a large bowl combine the flour, salt, pepper and paprika and add the beef strips, toss the flour mix to coat well.
Bring a large non-stick fry pan up to a high heat, add a little olive oil and then cook the beef strips in batches, til golden brown.
Rest the beef strips on a plate.
Turn down the heat to medium and saute the mushrooms and garlic until tender. Add tomato paste and stir through. Cook for about a 1 minute further, then add the stock, worcestershire sauce and sour cream. Cook gently until warmed through and then return the beef. Mix the sauce until everything is well combined.
Serve on a bed of pasta.