Beef Strog

INGREDIENTS

• 2 to 3 Large Garlic Cloves
• 1 Onion (Red or Brown)
• 1kg of Casserole Steak (strips not chunks!)
• 50g Tomato paste
• 500ml’s Sour Cream (2 small containers)
• Salt and Pepper
• 4 large flat brown Mushrooms
• approx 6 large button mushrooms
• 1/2 teaspoon Cayenne Pepper

METHOD

1. Dice onion into small sizes

2. Crush Garlic with the side of your knife- then in small to medium chunks cut your garlic

3. Add to a pot on high heat with olive oil.

4. Once the Onion and Garlic are browned, add your meat.

5. When the meat is slightly browned, add 50g of Tomato paste with salt and pepper.

6. Swish the lot until mixed thoroughly.

7. Add 500ml’s of Sour Cream to the mixture. Swish around.

8. Add another good amount of Salt and Pepper.

9. Bring to the boil then let it simmer.

10. Simmer for 10 minutes and then turn it off.

11. While the meat is simmering, cook your mushrooms in browned butter (see cooking tips 002) (if you need to add more butter through the process go for it!)

12. Once the mushrooms are cooked, add them to the meat and turn it back on. Again let it simmer until the meat is tender. This can take from 15 minutes to 40 minutes (or longer!) depending on the quality of the meat.

* If you start to lose liquid (basically if the meat starts to become uncovered by the liquid) you need to add more. You can use a little bit of milk and water to the mixture. Scrape the sides constantly and add all the yummy crispy bits back into the mix. 

13. Add more pepper, and taste.  Does it taste right? You can also add a LOT of pepper at this stage. This meal needs lots and lots of pepper!

14. Towards the end of your strog cooking, add 1/4 of a teaspoon of Cayenne Pepper- Add more depending on taste.

Serve on a bed of Mash Potato (See vego section for Jonny’s amazing Mash!)

LEFTOVERS

If you somehow have leftovers, put some in a small ceramic dish, then add beans and mash. You could also make it into a pie by adding it into a ceramic dish and adding pastry on the top.