When it comes to dinner, the whole family is a steakholder. Our caravan cook, Joe Glavic, shows us how to whip together a delicious beef stroganoff.
- 2 tbsp of plain flour
- 500g of beef strips or thinly diced rump steak
- 50g of butter
- 2 tbsp of olive oil
- 1 brown onion
- 2 teaspoons of crushed garlic
- 1/2 tsp of sweet paprika
- 200g of mushrooms
- 1/2 cup of dry white wine
- 3/4 cup of beef stock
- 2 tbsp of tomato paste
- 3 tsp of dijon mustard
- 2 tbs of sour cream
- Cooked fettuccine to serve (can substitute with mashed potatoes or rice)
- Chopped fresh parsley, to serve
- Place the flour and beef in a bowl, and season with salt and pepper. Mix it all through to coat the beef in the flour and seasoning. You can also do this by placing the ingredients in a zip-lock bag and giving it a shake.
- Add half the butter and half the oil to a large frying pan. Cook over a high heat until the butter has melted.
- Add the beef in batches. Cook for three to five minutes or until the meat has browned. Remove the meat from the pan and transfer it to a plate. Repeat this process for the second batch, adding the rest of the butter and oil.
- Add a little more oil to the pan, reduce the heat to medium, and add the onion and mushroom. Cook for five minutes or until soft.
- Add the garlic and paprika. Cook for another minute.
- Add the wine, stock, tomato paste and mustard.
- Add the browned beef to the pan. Stir to combine. Simmer on a low heat for five minutes or until the sauce has thickened slightly.
- Stir in the sour cream.
- Serve with your choice of pasta, rice or potatoes and sprinkle with parsley.