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Clover Beef Stroganoff

Clover Beef Stroganoff

Clover Beef Stroganoff
Recipe by: Daleen van der Merwe

Serves: 2
Preparation: 15 minutes
Cooking: 15 minutes
 
Ingredients
 
375 g fillet or sirloin steak, cut into strips
1½ tbsp oil
1½ tbsp butter
1 medium onion, thinly sliced
125 g button mushrooms, sliced
½ clove garlic, chopped
Cake flour
60 ml beef stock
75 ml Clover Bliss Double Cream Plain Yoghurt
1½ t dry mustard
Salt and pepper
Chopped spring onions, to garnish
Pasta, creamy mash potatoes or rice to serve
Mixed salad to serve
 
Merthod 
 
Place a large deep pan over medium-high heat. Add the oil and once oil is very hot, add the thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear the beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add the butter, onion and mushrooms. Sauté 6—8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Add the garlic and flour sauté for 1 minute, stirring constantly.

Pour in the stock, scraping any bits from the bottom of the pan, and simmer for 3 minutes or until slightly thickened. Stir a few tablespoons of the sauce into the Clover Bliss Double Cream Plain Yoghurt to temper it so the Clover Bliss Double Cream Plain Yoghurt doesn’t curdle, then add it to the pan while stirring constantly.

Stir in the mustard, season with salt and pepper and continue simmering until sauce is creamy. Add the beef strips with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Garnish with chopped spring onion slices.

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