- 1kg Montana Meats Silverside steak, cut into strips
- 1 punnet oyster mushrooms, cut into strips
- 1 small onion, cut into strips
- 3 gherkins, cut into strips
- 150g bacon, cubed (optional)
- 100ml fresh cream
- 2 tsp tomato puree
- 3 tbsp brandy (optional)
- 1 beef stock cube
- 1 litre boiling water
- 4 cloves garlic, finely chopped
- 1 tsp salt
- 1 tsp garam masala
- 3 tsp fresh thyme
- 50g butter/margarine
- 50g plain flour
Beef stroganoff is one of my many favourite ways to prepare beef. The flavours just come together in a wonderful, warming way! The meat is tender, the sauce is rich and everything just creates a superb fix in your mouth leaving your taste buds ready for more! I especially loved how the Montana Meats Silverside steak cut I used was perfect and “steaky” without an overwhelming amount of fat. That’s one of the things I look out for when buying beef (I prefer that which has very little excess fat, for health reasons!). I would definitely recommend using their Silverside steak.
The good thing about beef stroganoff is that you can even use stewing beef if that’s what you have in stock. You would however obviously need to simmer it a little longer until it’s tender. Please note that the use of bacon and brandy is totally optional. You are free to leave them out.
As you have probably noticed already, this recipe is sponsored with my full endorsement by Montana Meats Zimbabwe which I consider one of the best beef suppliers in Zimbabwe.
Let’s get to the cooking then.
Resources/Equipment You Will Need
- Good sized pot
- Chopping board
- Sharp knife
- Wooden spoon
- Tablespoon
- Teaspoon
- Bowl/ Wide plate
Quick Instructions
- Get your ingredients ready. These are 1kg Montana Meats Silverside steak, cut into strips; 1 punnet oyster mushrooms, cut into strips; 1 small onion, cut into strips; 3 gherkins, cut into strips; 150g bacon, cubed (optional); 100ml fresh cream; 2 tsp tomato puree; 3 tbsp brandy (optional); 1 beef stock cube; 1 litre boiling water; 4 cloves garlic, finely chopped; 1 tsp salt; 1 tsp garam masala, 50g butter/margarine, 50g plain flour and 3 tsp fresh thyme.
- Heat a little oil in pot. Add bacon and fry until browned and crisp. Remove from pot and set side.
- In same pot, add onions, garlic, mushrooms and gherkins. Season with salt and 1 tsp fresh thyme. Fry for about 2-3 min. Remove from pot and set aside in bowl or wide plate.
- Add a bit more oil, heat it up and add the beef strips. Season with salt, Garam Masala and another teaspoon fresh thyme. Fry until browned. De-glazing with the brandy as you go. Remove from pot and set side again in the bowl or wide plate. Put stock cube and tomato puree in a measuring jug. Add hot water and mix until stock cube completely dissolves. Set aside.
- In the same pot that was used to fry the meat, melt butter, add the flour and stir.
- Add the stock and puree liquid to the pot and stir briskly.
- Add the cooked set aside ingredients starting with your beef strips.
- Add the cooked mushroom, onion, gherkins and garlic mixture as well as the bacon. Stir until well incorporated.
- Reduce heat and simmer gently for 35- 45 min or until meat is tender, stirring occasionally to prevent it from sticking at the bottom. Pour the fresh cream, the remaining teaspoon of fresh thyme and mix just before serving.
There you have it. Very simple to do, but the results are fantastic. Go ahead and give it a go. Remember to leave a comment below and let me know how it goes when you try it out.
