The Australian Growers Association (AGMA) have deemed mushrooms as the antidote for maintaining a stronger immune system, and with the colder months about to sweep our country, it’s a good idea to start perfecting some hearty dishes championing this essential ingredient. Here, we’ve sourced the AGMA’s recipe for a soulful Beef and Mushroom Stroganoff.
- ⅓ cup plain flour
- 1tsp paprika
- 2 ½ tablespoons olive oil
- 750g lean beef stir-fry strips
- 1 brown onion, halved and thinly sliced
- 2 garlic cloves, crushed
- 400g mixed mushrooms, sliced (we used 100g button, 100g Swiss brown and 150g Portobello mushrooms)
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- ½ cup sour cream
- ⅓ cup flat-leaf parsley leaves, chopped
- Fettuccine pasta or mashed potatoes, to serve
- Combine flour and paprika in a large bowl and season.
- Toss beef in flour mixture to lightly coat.
- Heat 2 tsp oil in a large frying pan over high heat. Brown the beef in 3 batches using 2 tsp oil per batch. Transfer to a plate and set aside.
- Reduce heat to medium-high. Add remaining 1 tbs oil, onion and garlic to pan.
- Cook, stirring, for 3-4 minutes or until onion softens. Add mushrooms. Cook, gently stirring, for 4-5 minutes until mushrooms are just soft.
- Return beef to the pan. Stir in stock, Worcestershire sauce, tomato paste and sour cream. Season. Bring just to the boil, stirring often, until well combined and hot.
- Sprinkle with parsley. Serve with fettuccine or mashed potatoes.