How To Make Beef Stroganoff | 30 Minutes

How To Make Beef Stroganoff | 30 Minutes In the cold months of the year, you need comforting food that’ll warm your heart. To us, this screams fat and carbs. However, we aren’t suggesting you grab something processed and convenient, as appealing as it may be. Take the time to cook something indulgent for yourself. You won’t regret it. Our pick for something hearty and wholesome on a cold evening in December is Stroganoff. We’ll be plonking a beef stroganoff down on a big bed of tagliatelle. However, if you want to keep it veggie then you can add extra mushrooms, or you can swap rice for pasta. A stroganoff will not only warm the soul, it’s also a great way to make use of a number of staple ingredients. It’s also a great excuse to crack open a bottle of wine as well, so we’ll be sure to include a few wine pairings! Red Wine Pairing: For a red wine, we are choosing the Baglio Gibellina Frappato. Frappato is light and acidic which will help it slice through the rich and creamy stroganoff. However, this wine has an astounding concentration of flavour that many other examples from this grape variety cannot match. This means it will not get drowned out and rather it will have a beautiful fresh fruit fragrance to add a festival feeling to this dish. White Wine Pairing: Now, we move to white wine. We recommend the Biscardo Family Soave Classico. The term Classico indicates that this comes from the original Soave zone and generally is a good indication that you’re onto a winner. This wine comes primarily from old Garganega vines which limit the yield, but ramp up the flavour. The wine has bit, body and acidity to once again cleanse the cream off the palate. Then, subtle almond and orange zest notes will elevate the dish by adding to the myriad of flavours you’ll be experiencing.
  • Prep & Cooking Time – 30mins
  • Serves – 2 People
  • Level – Easy
Ingredients
  • 1 Small Brown Onion
  • 2 Cloves of Garlic
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 200g Mushrooms
  • 1 Fillet Steak (300-500g) - Double Up The Mushrooms To Keep It Veggie
  • 100g Crème Fraîche
  • 1/2 tsp English Mustard
  • 75ml Beef Stock - Use Veggie Stock To... Well Keep It Veggie
  • 30g Fresh Parsley
Method
  • Step 1

    Let’s learn how to make Beef Stroganoff. Dice the onion and add to a pan with oil. Cook until it’s softened. Then, add the garlic and butter and cook for a further 2 minutes.

  • Step 2

    As the butter begins to foam and brown, add the sliced mushrooms and cook until they have also softened.

  • Step 3

    Begin boiling your pasta here. Don’t forget to salt the water.

  • Step 4

    If you’re using steak, add the sliced steak to seasoned flour and coat. You’ll then make some room in the pan and add this, with a touch more oil, until the outside has been nicely seared. Then, combine all the ingredients together.

  • Step 5

    Combine the crème fraîche, mustard and stock in a separate jug and then slowly stir it into the pan.

  • Step 6

    Cook over medium heat for around 5 minutes. You can splash in some pasta water to thicken the sauce further and loosen it up if it begins to clag.

  • Step 7

    Serve your pasta, (or rice), then generously scoop on the stroganoff mixture.

  • Step 8

    Scatter some chopped parsley on top and you’re good to go.

    Now, you know how to make Beef Stroganoff.

    If you’re looking for more recipes, like how to make Beef Stroganoff, with the perfect wine pairing, be sure to check out more here.