Time to cook: 20-25 min
Serves: 4-6 meals
- 6 Cap Mushrooms
- One large onion (or two small ones)
- 500g Beef stips
- 300ml Sour cream
- 1 ½ cups of milk
- 80g of tomato paste
- 2tbs of plain flour
- Salt and pepper to taste
- 2 tbs butter
- Pasta to serve
- One Wok, large frying pan, or large saucepan (to cook the sauce and beef)
- One smaller saucepan (for the pasta)
- One large cutting knife
- One chopping board
- a metal spatula or tongs
- A wooden Spoon
- Slice the Mushrooms and Onion
- Mix sour cream, milk, and tomato paste into a large bowl.
- Start to boil water for pasta and heat the wok/frying pan on high
- When water boils, add pasta to water and stir occasionally
- When wok/frying pan is hot, add butter and melt then add onion. Cook until translucent
- Add mushrooms to onion, coat in remaining butter and cook until soft.
- Add flour to onion and mushroom mixture, cook for 30 second and then transfer to empty bowl.
- Add oil and then beef. Stir fry beef until all cooked. Add back the onion mixture than add the combines sour cream, milk, and tomato paste.
- Cook on medium until sauce thickens
- Serve with pasta
Beef Stag is one of my favorite meals to eat as leftovers as The flavor of the sauce seems to get better overnight. Like Spaghetti Bolognese I tend to cook the pasta on the night that I eat it, but you can reheat it as well of you want..
This meal makes 4 big meals or 6 small ones. The portion size can be up to you with how to distribute it, I tend to eat it for 4 nights and for one lunch (5 meals total).
To reheat the beef Stroganoff I place the amount I want in a bowl and microwave that with a glass of water next to it in 1 minute bursts, stirring each time it finishes. Just be sure to give the microwave a bit of a wipe after as there will be a bit of moisture when you are done and you don’t want to leave it there too long.
I then add my pasta on top, stir in and eat.