Beef stroganoff

You don’t need to break the bank with expensive meat for this classic beef stroganoff. In the supermarket beef shin is also labelled gravy beef, and it is a reasonably cheap cut of meat. It is perfect for this slow cooked dish and well priced.

BEEF STROGANOFF

Prep: 10 mins
Cook: 2.5 hours
Serves: 4

Ingredients

• 1 tbsp / 20ml of olive oil
• 3 brown onions, finely sliced
• 2 tsp of sweet paprika ground
• 2 tsp / 10ml of red wine vinegar
• 1 kg / 2 lb of beef shin (gravy beef), diced
• 200ml / ¾ cup of water
• olive oil, extra
• 2 cups of button mushrooms, quartered
• ½ cup of light sour cream
• 1 tsp of salt
• 4 potatoes, mashed

Method

1. Heat oil in a wide ovenproof saucepan, add the onions and cook on a low heat for 45 minutes.
2. Stir occasionally and add a little water if the onions begin to stick. You want the onions to melt down but not colour.
3. Preheat oven to 130ºC/250ºF/Gas Mark 1 (or less).
4. Add salt, vinegar and sweet paprika to onions and cook for 2–3 minutes.
5. Add the beef and cook on a moderate heat to seal the meat.
6. Add the water, then bring it to the boil.
7. Place a piece of baking/parchment paper on the meat and cover with a lid.
8. Place in the oven for 1½ hours, checking occasionally. Add a little more water if it is looking a bit dry.
9. Meanwhile heat a non-stick frypan with some olive oil, and cook the mushrooms over a medium heat until golden and set aside.
10. When the meat is tender, add mushrooms, sour cream and adjust the seasoning.
11. Serve with mashed potato or your favourite side.

TIP
Double or even triple the ingredients on this recipe and save for a later date. Finish the cooking after step 8 and freeze extra portions to start again a few weeks later.