serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Twist On Tradition
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 40 g butter
- 500 g thinly sliced beef
- 500 g sliced button mushrooms
- 2 medium onions, thinly sliced
- 2 garlic cloves, finely sliced
- ½ tbsp sweet paprika
- ½ tbsp tomato paste
- ¼ cup plain flour
- ¼ cup white wine
- ½ tbsp Dijon mustard
- 2 cups (500 ml) beef stock
- 1 tbsp porcini powder, or shiitake powder, optional (see Note)
- 150 ml sour cream
- salt and black pepper
- 1 tbsp finely shredded flat-leaf parsley, to serve
- steamed rice, to serve
- cornichons and small pickled onions, to serve
Instructions
- Heat a large heavy-based saucepan over medium heat, add half the butter and fry the beef until browned. Remove the beef to a bowl. Add the mushrooms, onion and garlic to the pan and cook, stirring, for 10 minutes, or until browned.
- Add the remaining butter, paprika, tomato paste and flour and cook, stirring, for 3 minutes. Add the wine and cook for 2-3 minutes, until thickened and starting to catch on the base of the pot. Add the mustard, then the beef stock a little at a time to form a thin sauce.
- Return the beef to the pan with the porcini or shiitake powder (if using) and stir to combine. Add a little extra water if needed, and simmer for 10 minutes, or until the mixture is combined and thickened.
- Stir through the sour cream and adjust the seasoning. Scatter with parsley to serve. Serve with rice that has been topped with a knob of butter, a few cornichons and pickled onions.
Notes
• Speed up your mushroom cook time by microwaving the sliced button mushrooms in a microwave-safe bowl for 5 minutes before adding to the pan.
• To make 1 tbsp shiitake powder I blend 2-3 dried shiitake mushrooms in a high speed blender until they form a fine powder.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Twist On Tradition
