This one’s an improvised Strog recipe we cooked up on Tuesday night.
- 1kg Beef, cut into strips
- 3 very heaped tablespoons plain flour
- 1 teaspoon(?) paprika
- 200 grams mushrooms, sliced
- 3 medium onions, diced
- 2-3 cloves garlic, chopped into fine pieces
- 300 ml sour cream
- 1 can (400ml? I forget how big these are) tomato purÃ©e
- 1 litre beef stock (mostly used because I needed to use it up, I normally cook with stock cubes)
- Wide egg noodles (tagliatelle)
- Oil and butter for frying
- In a bowl, mix the flour and paprika, then use this to coat the beef strips.
- In a generous amount of olive oil and/or butter, cook the mushrooms and onions until soft and golden. Add the garlic.
- Add the beef strips and cook until sealed.
- Add the stock and bring to the boil, stirring. The litre I used proved to be a bit excessive and I spent some time reducing it.
- Add the tomato purÃ©e. Allow to simmer. We added just a little cinnamon at this point but I don’t think it really had any impact on the overall flavour.
- Add the sour cream and stir in thoroughly. If necessary, use corn flour to thicken the gravy.
- Serve with tagliatelle noodles!
It seemed at first that the amount of mushroom and onion I used was going to be too much, but based on all of the other quantities used I think the dish turned out quite well. It might have been able to support up to another half kilo of meat. Finding sour cream in less than a 300ml tub was difficult and it seemed the tomato/sour cream ratio worked out quite nicely here too so I wouldn’t really think that reducing the mushroom and onion amounts would be necessary.
I’d normally use red wine in a strog but we were out of it, so I substituted white instead. Seemed to have worked ok.
Using less stock or using stock from cubes instead of from a carton would probably work better too. It’s a nice rich flavour though 😀