This is a traditional Russian dish, named, according to one story, after Russian diplomat Count Pavel Stroganoff [1772-1817], although there are suggestions of a much older version of the dish that originated in Hungary. It is properly made with sour cream, which I often use if I have it on hand. If not, I make do with coconut milk, which gives it a pleasant creamy taste, or simply whole cream, which makes it very rich. Sour cream, whole cream or coconut milk, the quantities remain the same.
Ingredients.
1 teaspoon paprika[1].
1/2 teaspoon ground nutmeg.
1/4 teaspoon ground white pepper.
Salt to taste.
1/4 cup olive oil.
4 cloves garlic, finely chopped.
1 medium onion, chopped.
½ cup red wine.
1 tablespoon tomato paste.
250g finely sliced topside beef.
1 cup sliced mushrooms.
½ cup sour cream[2].
Method.
Mix the spices and the salt together in a small bowl and set aside. Prepare the onion and garlic and set aside. Beat the wine and tomato paste together and set aside.
Heat the oil in a sauté pan over a hot flame and quickly stir fry the meat until sealed all over then add the spice mix. Sauté for 5 minutes then add the onion and garlic, cooking for another 2-3 minutes.
Add the mushrooms, stir through until well mixed and add the wine mixture. Continue to cook until the wine has almost disappeared then stir through the coconut milk/sour cream/whatever, bring to the boil, reduce heat and simmer gently until slightly thickened. Garnish with chopped parsley and serve immediately.
Serves: 2.
Variations: Kidney Stroganoff [using lambs’ kidneys], Chicken Stroganoff [using diced lean breast meat], and Lamb Stroganoff [using diced backstrap].
[1] Or to taste: paprikas vary considerably in strength.
[2] Or fresh cream or yoghurt. If using coconut milk, get one of those dinky little 160ml cans that are made in Thailand.
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