Beef Stroganoff

My latest recipe. YUM. I think I will use full strength cream next time.

Ingredients
2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour light cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta

Method
Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.
Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.
Notes
For the kids: stroganoff and pasta - chop pasta and add to stroganoff.

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.


Source
Australian Good Taste - July 1998
Australian Good Taste - July 1998, Page 92
Recipe by Alison Turner

Poulet Cocotte Grandmere

After being rude to Gabriel G all these years, I have finally cooked one of his recipes. This one from the Tour de France. Rather tasty I must say.

Grandmother's chicken casserole recipe (poulet cocotte grandmère)

Ingredients

3 tbsp vegetable oil
2 tbsp butter
4 free-range chicken drumsticks
4 free-range chicken thighs
Salt and freshly ground black pepper
1 brown onion, diced
1 bay leaf
2 tbsp rosemary sprigs
150g bacon, diced
100ml white Macon wine or other chardonnay
300g baby mushrooms, washed
4 medium potatoes, cubed

 View conversion table

Preparation

Heat 1 tablespoon of the oil and the butter in a wide heavy-based pan and brown the chicken pieces for a few minutes. Season with salt and pepper and add the onion, bay leaf and rosemary and stir well. Add the bacon and cook for a few minutes.

Add the white wine and bring to the boil. Stir in the mushrooms, cover with foil and a lid and cook over low heat for about 30 minutes.

Heat the remaining oil in a heavy frypan and cook the potato cubes for about 15 minutes or until they are almost cooked. Transfer the potatoes to the chicken dish and mix gently and cook for a further 5 minutes to combine the wonderful flavours.

Serve two pieces of chicken on each plate with the vegetables.

If you enjoyed this Grandmother's chicken casserole recipe (poulet cocotte grandmère) then browse more French recipes, meat recipes, easy recipes and our most popular leek tart (flamishe aux poireaux) recipe.

Link to video:

http://www.sbs.com.au/food/recipe/14349/Grandmother's_chicken_casserole_(poulet_cocotte_grandm%C3%A8re)