Without a trace of mushrooms. Fact: I do not like mushrooms! Cannot stand the sight, smell, texture or taste.
So instead I used red bell peppers, which is a very nice substitute. This stroganoff might differ from the original but it is very delicious. A perfect meal to serve for a family and friends dinner. Just don’t forget the extra parmesan! It is a must!
This recipe serves 3-4
550g chuck beef, diced
1 medium onion, diced
2 small red bell peppers, diced
1 garlic clove, minced
2 tablespoons flour
1/2 cup red wine
1 1/2 cup beef stock
1/3 cup sour cream
1/2 lemon, juiced
2 teaspoons dijon mustard
1 tablespoon tomato paste
2 tablespoons olive oil
300g tortiglioni pasta (or your favorite pasta)
- Generously season the beef with salt and pepper. Heat 1 tablespoon olive oil in a Dutch Oven over medium-high heat. Sear the beef until browned on all sides; you might need to do this in batches as to not overcrowd the pan. Remove from the pan and set aside.
- Heat the remaining tablespoon of olive oil over medium heat. Sauté the onions until translucent and then add the garlic. Cook for another few seconds until fragrant. Sprinkle the flour over the onion mixture and cook for a few extra seconds.
- Now return the beef to the pot and pour in the wine and stock. Stir until everything is combined, cover the pot and turn the heat to low. Allow to slowly cook for 3 hours. Make sure the heat is not too high as you don’t want the sauce to boil. The meat should be very tender otherwise allow to further slow-cook.
- Once the meat is done, continue cooking on low heat and add the peppers, sour cream, lemon juice, mustard and tomato paste. Taste and season with salt and pepper if necessary. Stir and continue cooking, covered, for another 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions and drain.
- Toss the pasta through the sauce and divide among the plates. Top with some fresh basil, black pepper and parmesan. Enjoy!