Beef Stroganoff with Mushrooms, Smoked Paprika, Cream and Bacon
– Cathedral Cellar Cabernet Sauvignon
Beef Stroganoff has always got my mind racing as a child and instantly had me conjure up images of wildly exotic food and places. We have tried to emulate that memory in this recipe and the flavours are layered with smoked bacon and smoked paprika making this ideal winter comfort food. The dish is easy to prepare and needs some time to cook giving you enough opportunity to enjoy the Cathedral Cellar Cabernet Sauvignon while the pot is gently bubbling away.
Beef Stroganoff with Mushrooms, Smoked Paprika, Cream and Bacon
– Cathedral Cellar Cabernet Sauvignon
Beef Stroganoff has always got my mind racing as a child and instantly had me conjure up images of wildly exotic food and places. We have tried to emulate that memory in this recipe and the flavours are layered with smoked bacon and smoked paprika making this ideal winter comfort food. The dish is easy to prepare and needs some time to cook giving you enough opportunity to enjoy the Cathedral Cellar Cabernet Sauvignon while the pot is gently bubbling away.
Beef Stroganoff
Serves 6 – 8
Prep time: 20 min
Cooking time: 1,5 – 2 hours
Beef Stroganoff
Serves 6 – 8
Prep time: 20 min
Cooking time: 1,5 – 2 hours
INGREDIENTS :
- 1,5kg Beef Sirloin, cubed
- Some flour, salt and pepper to dust the meat
- 3 Onions, peeled and chopped
- 4 Garlic cloves, peeled and finely grated
- Some butter and olive oil for frying
- 200g Streaky bacon, chopped
- 1,5 Liter prepared chicken stock
- 250ml Cathedral Cellar Cabernet Sauvignon
- 300g Brown mushrooms, sliced
- 30ml Smoked paprika
- 250ml Cream
- Salt and pepper to taste
METHOD:
- Dust the meat in some flour and season to taste.
- Heat some butter and olive oil in a large pot and fry the meat until browned.
- Remove from the pot and add the onions, garlic and bacon. You may need to add some more butter and olive oil.
- Fry until golden brown and add the paprika and wine. Cook until the wine has evaporated.
- Add the stock and cook on a low heat for 11/2 to 2 hours or until the meat is very soft.
- While the meat is cooking, fry the mushrooms in butter until golden brown. Keep aside.
- Once the meat is cooked, add the mushrooms and cream and season to taste.
- Serve with toasted baguette or tagliatelle.
INGREDIENTS :
- 1,5kg Beef Sirloin, cubed
- Some flour, salt and pepper to dust the meat
- 3 Onions, peeled and chopped
- 4 Garlic cloves, peeled and finely grated
- Some butter and olive oil for frying
- 200g Streaky bacon, chopped
- 1,5 Liter prepared chicken stock
- 250ml Cathedral Cellar Cabernet Sauvignon
- 300g Brown mushrooms, sliced
- 30ml Smoked paprika
- 250ml Cream
- Salt and pepper to taste
METHOD:
- Dust the meat in some flour and season to taste.
- Heat some butter and olive oil in a large pot and fry the meat until browned.
- Remove from the pot and add the onions, garlic and bacon. You may need to add some more butter and olive oil.
- Fry until golden brown and add the paprika and wine. Cook until the wine has evaporated.
- Add the stock and cook on a low heat for 11/2 to 2 hours or until the meat is very soft.
- While the meat is cooking, fry the mushrooms in butter until golden brown. Keep aside.
- Once the meat is cooked, add the mushrooms and cream and season to taste.
- Serve with toasted baguette or tagliatelle.