Ingredients
- 4 tablespoons olive oil
- 1kg diced beef
- 2 medium onions, finely chopped
- 5 cloves garlic, minced
- 450g mushrooms, sliced
- 1 tablespoon paprika
- 2 tablespoons tomato paste
- Zest 1 lemon
- 1 cup beef stock
- 2 tablespoons cornflour
- 1 cup sour cream
- Pasta to serve
- Parsley, finely chopped, to serve
- ½ cup sour cream (for dill pickle sour cream)
- 1 large gherkin, finely diced
- 2 teaspoons gherkin liquid
- 1 small clove garlic, minced (for dill pickle sour cream)
Method:
Heat 2 tablespoons of the oil and fry the beef in batches. Remove from the pot.Add in the remaining olive oil and cook the onion and garlic until soft and translucent.
Add in the mushrooms and cook until the liquid is released and then evaporated from them.
Return the beef to the pot along with paprika, tomato paste, lemon zest, beef stock, salt and pepper. Mix well then secure the pressure cooker lid and cook for 18 minutes.
Release the steam from the pot, spoon out ¼ cup of the cooking liquid, add in the cornflour then stir until a smooth paste is formed.
Stir the sour cream into the pot then add in the cornflour mixture and stir again. Set the pot to simmer and cook for 3-5 minutes, stirring as you go, until the sauce has thickened.
To cook in the oven instead: pre-heat the oven to 180C. Brown the beef and cook the onions as per recipe but in a heavy-bottomed pot with a lid. Once you have returned the beef to the pot along with the stock etc, put on the lid and cook in the oven for 40 minutes. Remove from the oven and proceed as with the pressure cooker recipe but over an element, then serve.
Mix the sour cream, gherkin, gherkin liquid and garlic in a small bowl for the dill pickle sour cream.
Serve the beef stroganoff on top of pasta or mash, top with the dill pickle sour cream, a sprinkle of paprika and some parsley.
