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Stir Fry Stroganoff or Stroganon



Now the traditional method for a Beef Stroganoff requires hours to slow cook and prepare this dish.

The flavours will be a bit tangier, but just as great if you do it quick smart in a wok.

So welcome to the quickest Stroganoff in the West.


INGREDIENTS:

Stir Fry Beef Strips available from good butcher or supermarket
large spoon of plain flour and a plastic bag
Olive Oil - remember the good stuff
1 Onion sliced thinly into strips
1 small punnet or about 12 small mushrooms.  Be adventurous and try some of the great gourmet varieties
3 rashers of bacon sliced roughly.
1 300ml tub of sour cream
1 dessertspoonful of crushed garlic
1 dessertspoonful of paprika powder
1 beef stock cube
1 dessertspoonful of Worcestershire sauce
Cracked Pepper

METHOD:

Use a wok or heavy based pan for this as it needs to be hot to get this sizzling quickly.

Place flour in plastic bag and add beef strips.  Hold the top tightly and shake it til the strips are covered. They will brown and cook so much better than just throwing them in the pan.

Then heat oil and add sliced onions, then garlic. Add mushrooms next and bacon.  This will be smelling amazing and looking golden brown.

When these are cooked, add the beef strips.  Add the paprika, now this is added later rather than at the beginning as if it browns too much as it will if added to the onion it will become bitter.  Turn down the heat, and add stock cube and Worcestershire sauce and pepper.

Finally add the sour cream and stir through.

While all this has been happening, the pasta, or rice of your choice will have been cooking away beautifully.  Your Stroganoff will have only taken about 15-20 minutes to cook.  And it will taste amazing.

Dobru Chut




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