{"id":445,"date":"2023-01-20T10:29:45","date_gmt":"2023-01-20T10:29:45","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=445"},"modified":"2023-01-20T10:33:21","modified_gmt":"2023-01-20T10:33:21","slug":"corinne-rachelles-beef-stroganoff","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=445","title":{"rendered":"Corinne Rachelle's Beef Stroganoff"},"content":{"rendered":"\n

Beef Stroganoff. Serves 4<\/strong><\/strong><\/p>\n\n\n\n

When I was first introduced to a proper Beef Stroganoff, I was around 20, living in London and trying out all new tastes. This relatively easy but delicious dish takes around 10 minutes to prepare and cooks within 35 minutes so you can sit down within 45 minutes. Its good for a special family meal or a mid-week informal dinner with friends.<\/p>\n\n\n\n

The version below is a Kosher version keeping all the flavour!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

\u00b7 1 tbsp olive oil<\/p>\n\n\n\n

\u00b7 1 onion, diced.<\/p>\n\n\n\n

\u00b7 2 cloves of garlic<\/p>\n\n\n\n

\u00b7 250g mushrooms, sliced.<\/p>\n\n\n\n

\u00b7 1 tbsp corn flour\/ gluten free or plain flour<\/p>\n\n\n\n

\u00b7 500g good steak sliced.<\/p>\n\n\n\n

\u00b7 150g Plant based cream.<\/p>\n\n\n\n

\u00b7 1 tsp English mustard<\/p>\n\n\n\n

\u00b7 75ml beef stock<\/p>\n\n\n\n

\u00b7 \u00bd small pack of parsley, chopped<\/p>\n\n\n\n

\u00b7 I tablespoon Tomor<\/p>\n\n\n\n

\u00b7 25 ml white wine (sweet is best)<\/p>\n\n\n\n

\u00b7 \u00bd teaspoon paprika<\/p>\n\n\n\n

\u00b7 1 bay leaf<\/p>\n\n\n\n

\u00b7 \u00bd teaspoon salt \u00bd teaspoon black pepper<\/p>\n\n\n\n

Method<\/strong><\/strong><\/p>\n\n\n\n

Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook<\/p>\n\n\n\n

on a medium heat until completely softened, around 15 mins, adding a little<\/p>\n\n\n\n

splash of water if it starts to stick.<\/p>\n\n\n\n

Crush in garlic cloves and bay leaf cook for 2-3 mins more, then add 1 tbsp<\/p>\n\n\n\n

tomor.<\/p>\n\n\n\n

Once the tomor is foaming a little, add 250g sliced mushrooms and cook for<\/p>\n\n\n\n

around 5 mins until completely softened.<\/p>\n\n\n\n

Season everything well, then remove the onions and mushrooms place them<\/p>\n\n\n\n

in a bowl and set aside.<\/p>\n\n\n\n

Place flour into plastic bag with a salt and pepper, paprika then toss sliced<\/p>\n\n\n\n

steak in the seasoned flour shake till everything is well covered and<\/p>\n\n\n\n

seasoned.<\/p>\n\n\n\n

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry,<\/p>\n\n\n\n

and fry for 3-4 mins, on a medium heat until well coloured.<\/p>\n\n\n\n

Put the onions and mushrooms back into the pan. Whisk the plant cream, the<\/p>\n\n\n\n

English mustard and beef stock and wine together, then stir into the pan.<\/p>\n\n\n\n

Cook over a low to medium heat for around 5 mins.<\/p>\n\n\n\n

Scatter with the chopped parsley and serve on a bed of pappardelle or rice<\/p>\n\n\n\n

with a glass of wine and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Beef Stroganoff. Serves 4 When I was first introduced to a proper Beef Stroganoff, I was around 20, living in London and trying out all new tastes. This relatively easy but delicious dish takes around 10 minutes to prepare and cooks within 35 minutes so you can sit down within 45 minutes. Its good for a special […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-445","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=445"}],"version-history":[{"count":3,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/445\/revisions"}],"predecessor-version":[{"id":449,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/445\/revisions\/449"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}