Beef Stroganoff

I normally make a Pork Stroganoff and was looking through my cook books and decided to try a new recipe. Most of the recipes I have made would require you to stir fry beef, onions and garlic with paprika and then add cream. This I have to say is the BEST Beef Stroganoff recipe I have tried so far.. It takes a little longer than my usual recipes picks so would say this is weekend recipe or you could get this done and in the oven mid week.. you decide.

It is also from A Year at Avoca - Cook Book 3

Ingredients
Serves 6 - 8

1.5kg good quality striploin beef, cut into thin strips (I picked up Sirloin in the supermarket by mistake and it worked out extremely well)
2 tblsp seasoned flour (salt and pepper added to the flour)
2 tlsp olive oil
1 large onion thinly sliced
3 large garlic cloves crushed
1 dessert spoon sweet paprika powder
couple sprigs of thyme
1 bay leaf
3 tblsp cognac (Hennesey)
200 - 300ml Beef stock
1 dessert spoon dijon mustard
good splash worchestershire sauce
300g mixed button and chestnut mushrooms
400g sour cream or creme fraiche
sea salt
freshly ground black pepper

To Make

Lightly toss the meat in the seasoned flour, then brown meat in small batches on a medium heat in a frying pan. Set aside on a plate until you have browned all the meat. In a casserole, cook the onion in a little oil until softened, 6 - 8 minutes. Add the garlic, paprika, herbs and the browned meat and juices and cook, stirring gently, 2 - 3 minutes. Next, add the cognac and carefully light it using a match, you want it to flame for 20 - 30 seconds, to cook off the brandy, giving a subtle flavour. Now, Add just enough beef stock to cover everything by 2 cm, add a splash or worchestershire sauce and the mustard and stir well. Bring the casserole to a simmer on the heat and then cover with a tight-fitiing lid and transfer to oven to cook for 30 mins. Remove from the oven, add the mushrooms and creme fraiche and return to the oven for a further 30 mins by which stage the meat should  be very tender and mushrooms are cooked through.

To Serve

Serve this with creamy champ and a lightly salad of organic baby leaves.

My daughter does not like spring onions so I served this with creamy mash potato.