Beef and Portabello Stroganoff: Comforting winter food. Image: South African Mushroom Farmers’ Association
Beef and Portabello Stroganoff paired with Saronsberg Life is Fine Shiraz
A stroganoff recipe unlike any other one you have tried before. This Beef and Portabello Stroganoff is perfect for winter.
Beef and Portabello Stroganoff: Comforting winter food. Image: South African Mushroom Farmers’ Association
Make the winter weather more bearable with this aromatic Beef and Portabello Stroganoff. Loaded with incredible flavours, this luxurious comfort food will make you feel warm and content with each bite.
This stroganoff recipe is combined with mushrooms adding that delicious umami flavour to your dish. Adding mushrooms to your stroganoff will complement the meatiness of this dish.
Pairing suggestion for your Beef and Portabello Stroganoff
This recipe suggests serving your stroganoff on pappardelle pasta. You can however experiment with other types of pasta. If you are in the mood for rice, you can also substitute pasta for rice.
To balance the richness of this dish, the succulent ripe fruit flavours of Saronsberg Life is Fine Shiraz work perfectly. The wine has a deep, dark purple colour with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish which balances the very savoury elements of the stroganoff.
This winter recipe will add so much comfort to a cold winter’s day. Let us know in the comments of this recipe if you have tried it out.
Beef and Portabello Stroganoff recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
500 g 500 portobello mushrooms, sliced
1 Tbsp 1 fresh thyme leaves
500 g 500 beef fillet, sliced
1 medium onion, finely diced
4 garlic cloves, finely grated
4 cups 4 chicken stock
1 cup 1 cream
½ cup sour cream
2 Tbsp 2 Worcestershire sauce
1 tsp 1 Dijon mustard
1 tsp 1 wholegrain mustard
400 g 400 pappardelle pasta
4 Tbsp 4 butter, cut into small pieces
Handful fresh parsley, stems removed, and extra for serving
extra virgin olive oil
salt and pepper, to taste
Method
- Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender. Set aside in a large bowl.
- Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the centre of each slice. Remove steak from pan, and transfer to a board to rest. Slice into bite-size strips that will eat well in pasta.
- Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened. Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
- Meanwhile, cook pappardelle according to package instructions, until al dente. Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley. Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucy.
- Arrange pasta in bowls and spoon stroganoff over top. Garnish with additional parsley and a crack of black pepper.
Notes
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