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.
Prep: 10 mins
Cook: 2.5 hours
- 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
- Heat oil in a wide ovenproof saucepan, add the onions and cook on a low heat for 45 minutes.
- Stir occasionally and add a little water if the onions begin to stick. You want the onions to melt down but not colour.
- Preheat oven to 130ºC/250ºF/Gas Mark 1 (or less).
- Add salt, vinegar and sweet paprika to onions and cook for 2–3 minutes.
- Add the beef and cook on a moderate heat to seal the meat.
- Add the water, then bring it to the boil.
- Place a piece of baking/parchment paper on the meat and cover with a lid.
- Place in the oven for 1½ hours, checking occasionally. Add a little more water if it is looking a bit dry.
- Meanwhile heat a non-stick frypan with some olive oil, and cook the mushrooms over a medium heat until golden and set aside.
- When the meat is tender, add mushrooms, sour cream and adjust the seasoning.
- Serve with mashed potato or your favourite side.
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.