Beef Stroganoff with Cream Sauce Recipe

Name: Beef Stroganoff with Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 grams mushrooms sliced, I used Portabellini mushrooms, but white button mushrooms work just fine as well; 1/2 each onions chopped; 2 cloves garlic chopped (ready chopped garlic makes life sssooo much easier, plus it doesnt make your fingers smell weird); 4 tablespoons butter; 2 tablespoons paprika; 400 grams beef, steak cut into strips (Type of steak is not essentially important, although softer cuts make for easier chewing! Theyre unfortunately; 2 tablespoons flour, all-purpose; 1/2 cup beef stock; 1 cup cream fresh; 1 each pasta twirls, 1 package; 1 x salt and black pepper to taste; 1 bunch spinach 1 package; 1 x salt and black pepper to taste

Servings: persons

220 grams mushrooms sliced, I used Portabellini mushrooms, but white button mushrooms work just fine as well
1/2 each onions chopped
2 cloves garlic chopped (ready chopped garlic makes life sssooo much easier, plus it doesnt make your fingers smell weird)
4 tablespoons butter
2 tablespoons paprika
400 grams beef, steak cut into strips (Type of steak is not essentially important, although softer cuts make for easier chewing! Theyre unfortunately
2 tablespoons flour, all-purpose
1/2 cup beef stock
1 cup cream fresh
1 each pasta twirls, 1 package
1 x salt and black pepper to taste
1 bunch spinach 1 package
1 x salt and black pepper to taste

1
Bring a pot of water to the boil and cook the pasta until al dente, which should take 8 to 10 minutes.
2
I personally do not add any oil, but that is a personal preference.
3
Place 2 tablespoons of flour, paprika, salt and black pepper into a bowl and place the sliced beef into the bowl, coating the meat with the flour mixture.
4
For the beef stroganoff, take a medium to large sized pan, and place 2 tablespoons of butter over medium heat.
5
Cook the onions and garlic until soft and translucent.
6
Remove from the pan
7
If necessary, add the other 2 tablespoons of butter into the pan, and place the beef inside.
8
Sear the meat for 3 to 4 minutes until it is brown (searing helps preserve the flavour of the meat)
9
Return the onions and garlic to the pan, and add the sliced mushrooms.
10
Add the beef stock.
11
Take 1 tablespoon of flour, and add a bit of water to it to make slurry, and add the slurry to the meat.
12
Stir frequently whilst the sauce begins to thicken.
13
Let the liquid reduce for 15 minutes.
14
Reduce the heat on the pan to low medium, and add in the fresh cream.
15
Simmer for 3 to 5 minutes, depending on the thickness of the sauce that you desire.
16
Season with salt and pepper if it is not adequate
17
Wash the English spinach and steam it for 2 to 3 minutes.
18
If you do not have a steamer (as I do not), you can try a little trick I learnt recently: take a saucepan, and find a saucer which has a slightly smaller diameter than the saucepan.
19
Place the saucer INSIDE the saucepan, upside down.
20
Put a little bit of water inside the saucepan (the level of water should not reach the top of the saucer) and bring the saucepan to the boil (with the saucer inside).
21
Place the spinach in the saucepan, and cover for 2 to 3 minutes).
22
Remove the spinach and add black pepper to taste if desired.
23
Serve the food and get ready to enjoy a fully nutritious meal.
24
A glass of red wine can accompany it well, or a cup of nice, warm tea (seeing as its winter and all in Cape Town) would be amazing to go along with it.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 220 grams mushrooms sliced, I used Portabellini mushrooms, but white button mushrooms work just fine as well, 1/2 each onions chopped, 2 cloves garlic chopped (ready chopped garlic makes life sssooo much easier, plus it doesnt make your fingers smell weird), 4 tablespoons butter, and more.

Yes, Beef Stroganoff with Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stroganoff with Cream Sauce

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