❤ Ola Foodies ❤

Many years ago, my mom started a recipe book for me.
Every few months I would give her the book
and she would add some new recipes of hers into it...
one of my best was her stroganoff...

Beef stroganoff has remained a great favourite of mine, but I honestly have not made it in years, for the simple reason that I mostly stopped eating pasta and rice, which is what this dish is traditionally served with... well, one or the other - not both. lol - But since baby marrow spaghetti and various other kinds of vegetable spaghetti's came out, that is no longer an issue...

So I decided to whip up some beefy yummyness!

#WhatsCookingChallenge - Beef Stroganoff with Baby Marrow Spaghetti and a Micro Herb Salad

🍴

Stroganoff is an exceptionally simple dish to make, and it definitely falls into the "comfort food" category if you ask me. Ok, so you can actually buy what is actually termed "stroganoff beef" but I generally just buy the stir fry beef as it is cheaper, and there is so little difference, other than possibly the tenderness of the cut - however, having said that... stroganoff is something that can be slow cooked, and once beef is slow cooked, its all tender anyway, so it makes no difference in my opinion.

So, You will need the following:

One or two packs of stir fry beef, or stroganoff strips

Button mushrooms
(preferably white, as brown mushrooms will make the dish discolour)

2 onions

Two heaped teaspoons of spicy french mustard
(which I can never find, so I used Cape Mustard.)

250ml fresh cream

Micro herbs

Two tablespoons of all purpose flour

Brown onion gravy powder

Baby marrow spaghetti

Peel and slice your onions into rings,
Heat a deep pan and add some olive oil.
Once the pan is heated, add your onions
and fry them until soft.

Add the beef strips and brown those too.
While they are busy,
slice your button mushrooms in half.

Once the beef strips are browned,
you can add the two heaped teaspoons of mustard,
and give it all a really good stir so that
all of the beef gets coated in the mustard.

then you can throw in the mushrooms
and some salt and ground black pepper
and give it all another good stir.

Let that heat through nicely.

While that is busy warming,
grab a sealable shaker and pour in your
brown onion gravy powder.

I normally use one full pack, which is about 25g

Then add the two heaped tablespoons of flour,
and approx. 500ml of water.

Give it a really good shake,
until the powder and water have combined.

and then pour that mix into the pan.

Give it another good stir, and allow it to heat.
Once it starts to heat, the gravy powder and the flour mixture
will begin to thicken.

Once it thickens, add your cream
and then give it one final stir.

The pop the lid on,
turn the heat down
and allow it to simmer gently for
one to two hours.

The longer the better,
as beef gets more tender the longer you slow cook it.

Just before serving, you can prepare your
baby marrow spaghetti,
which literally takes 3 minutes
in the microwave.

I served this with a simple microherb salad,
as the stroganoff flavour is quite unique
and is great when allowed to shine all on its own.

I hope you enjoy it!

🍴

……

Until next time...
Much Love from Cape Town, South Africa xxx

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