BEEF STROGANOFF

Leafing through my blog the other day, I realised that something very essential was missing from my posts - amongst all the cosmopolitan dishes cooked in my kitchen, there was not one single recipe reflecting my original roots.  I have been so mesmerised by the multitude and variety of multicultural dishes that I totally forgot how tasty and flavoursome Russian dishes could be. 

And so I have decided to cook very traditional, world known and highly popular amongst Russian expats dish.  You guessed it, I am talking about Beef Stroganoff.

The truth of the matter is that one of my daughters does not really like this dish, neither is my other one , who was born here in Australia, hence it does not appear too often on my dinner table.  However, my South African husband, whose mother escaped Russia when she was very young, loves it and is always looking forward to eat it.

According to Google, the origin and history of Beef Stroganoff dates backs to the 19th century. "Although not a new recipe, at that time but it is a refined version of an even older Russian recipe, it had probably been in the family of Count Pavel Stroganoff for some years and had become well known through his love of entertaining."

Until today Beef Stroganoff remains one of the most popular dishes in Russian cuisine and is immediately associated with that part of the world.

So let’s cook it.

To feed 6-8 people you need:

1 kg of beef fillet

3 tbsp olive oil

1 medium size brown onion

3 cloves of garlic

200gr button mushrooms

150gr sour cream

2 tsp American mustard

200ml beef stock

Salt and freshly cracked black pepper

Note 1:  Buying sliced for a stir-fry beef from the butcher saves a lot of time and is perfect for this dish.

Note 2:It is better to cook this dish in a pot rather than in a pan since it is cooked in plenty of sauce. 

Method:

Pre-heat your cooking pot on medium heat and pour in the oil.  Peal and slice the onion into small cubes and once the oil is hot, sauté it until it becomes golden brown. It will add a warm colour to the final dish.  While the onion is cooking, slice the meat into thin 1 cm strips approx 5 cm long, combine with the onion and continue cooking. 

While this is happening, slice the mushrooms and garlic and add them to the pot.  Let the meat release a bit of moisture and allow all the ingredients to brown together for about 10-20 minutes.

Then, add sour cream, mustard, salt and pepper, pour in the stock and reduce the heat to low.  The meat and mushrooms should be almost submerged in the sauce.

It should not take long to cook since the beef is sliced quite finely, approximately another 10 minutes.  Taste the meat and the sauce and adjust the seasoning to your liking.  If the meat is still slightly chewy, let it cook for another 10 minutes until tender and it is ready to serve.

Traditionally, Beef Stroganoff is served with mashed potatoes or with buckwheat "kasha" that is cooked buckwheat.

Scoop some mash or "kasha" on a plate, place a generous portion of meat on top and liberally pour the sauce over.

Enjoy!!!

WARM BEEF, ROAST CHERRY TOMATOES AND BELL PEPPERS WITH HORSERADISH CREAM

This warm beef salad has a wonderful combination of sweet roasted bell peppers and cherry tomatoes, the peppery taste of watercress and saltiness from capers all tied together by the tangy and strong of a horseradish cream and saltiness from capers. It is very easy to cook and could be served in many ways.

To feed 4 people you need:
500 g piece beef eye fillet, trimmed
2 medium size red capsicums sliced into strips
1 red onion cut into wedges
250 g cherry tomatoes sliced in harl
30ml olive oil, plus a little extra for drizzling
2 handfuls of mixed gourmet leaves (watercress works really well in this dish)
1 tbsp capers, rinsed

For horseradish cream:
3 tbsp good-quality mayonnaise
3 tbsp sour cream
1½ tbsp horseradish cream (from a jar)
1 tbsp lemon juice
Sea salt and freshly ground black pepper

Method:
Preheat oven to 200C.  Rub oil and pepper all over beef fillet and place it in a heavy-based frying pan on high heat for 4-5 minutes to seal on all sides.  Remove and place on a roasting tray. Place capsicums and onion wedges in the same frying pan with a little extra oil and cook for fine minutes until slightly softened, then add to the beef together with cherry tomatoes, drizzle over with olive oil and cook for eight minutes (medium rare).

While the meat is cooking, prepare horseradish cream by mixing all the ingredients in a bowl.

Remove beef and rest it in a warm place, leaving vegetables in the oven for a further 10 minutes until cooked and slightly browned.

To serve:
Scatter the mixed leaves over 4 warm plates and top up with the roasted vegetables. Slice the beef into strips and arrange it over the vegetables, drizzle the horseradish cream over the salad, scatter the capers and serve.

Enjoy!!!

MIDDLE EASTERN DISH OF GROUND MEAT AND TAHINI

Seniyeh is a traditional Middle Eastern dish of ground meat and tahini.  I came across this recipe while leafing through a lovely book called “Taste of Israel. A Mediterranean Feast”, given to my by one of my friends who knows too well my love for this kind of food.

 I liked the combination of ingredients and the simplicity of execution, so I decided to give it a go.

To feed 6 people you need:

1 kg of ground/minced beef, lamb or veal

2 tbsp chopped parsley

2 tbsp finely chopped onion

1 tbsp of plain flour

1 tbsp of vegetable oil

½ tsp of chili flakes

½ tsp of salt

½ tsp of ground black pepper

4 tbsp of tahini paste

2 tbsp of lemon juice

2 tbsp of water

Pine nuts to garnish

Method:

Pre-heat oven to 180C.  Combine the meat with the vegetables, flour, oil, chili flakes, salt and pepper and press into a round ovenproof dish around 17-20 cm in diameter.

 Using the fork, beat together the tahini paste, lemon juice and water into a smooth consistency, then spread it over the meat and sprinkle with pine nuts.

Bake in the oven for 30 minutes or until the top is golden brown and serve immediately.

I served it first to my family and we all absolutely loved it.  It is very warm, feeling and quite rich so the best way to serve is just with a simple green salad and some pickles.

Enjoy!!!