My Beef Stroganoff

Just over 2 months to go until my little baby boy arrives! I do hope he is on time….anyone who has ever said pregnancy is fun and you feel great is talking absolute shit. Its very uncomfortable and long! Plus everyone carries on about how you wont be getting any sleep when the baby gets here – they don’t tell you that you will barely get any in the second half of pregnancy either!

Everything will hurt. Your head, your boobs, your teeth, your back, your belly, your thighs, your feet.

If nothing hurts, something is probably wrong.

If everything hurts too much, something is probably wrong.

If everything hurts the right amount, that is a great sign and it means that everything is going perfectly.

How do you know the right amount? You don’t. And every day, the “right amount” can change.

Anyway enough moaning I am so grateful he is healthy and will be here soon to put me out my misery!

So I love a good beef strogg! I know its retro, but sometimes retro dishes are just what you craving! Especially in winter
Ok sure so red peppers are not in a traditional stroganoff! I like the extra texture and flavour they provide:)
  • 1 tbsp-oil
  • 1 tbsp-butter
  • 1 onion, thinly diced
  • 500g – sliced brown mushrooms
  • 1 cup sliced red peppers
  • 500g beef steak, cut in strips ( I used sirloin)
  • 1/2 cup- brandy
  • salt
  • pepper, freshly ground
  • ½ cup-beef stock
  • 1 tsp-whole grain mustard
  • 1/2 cup sour cream
  • 2 tbsp paprika
  • 2 tbsp flour
  • 3-4 sprigs-flat-leaf parsley, chopped
  • 1/4 lemon to squeeze
* my phone was dead so I couldn’t take pics of step by step but managed to get pic of the end result…sorry about that!
Start with your sliced steak. Place in a bowl and mix with the paprika and flour. Let it sit while you prep the rest.
When your ready, heat the oil in a pan, and fry steak until golden brown on all sides. Deglaze the pan with a dash of water – get all those good golden bits thats where the flavour is – and add your onions. Simmer for 5 minutes. Add your red peppers and mushrooms with a knob of butter, and fry off for about 4 minutes.
Now add your brandy and light it! Be careful, and also pick the pan up and shake it to distribute.
Add the mustard and the beef stock. Simmer for 5 minutes until reduced slightly.
Add the beef, sour cream and parsley to the pan, and heat everything through. Season with fresh pepper and salt.
Squeeze over lemon, and serve with cauli mash or rice!

Let me know what you think!