Growing up, we ate loads of white meats. By white meats I am referring to chicken, pork and fish. Red meats like beef, lamb, mutton and all that were almost non-existent in out diet with rare exceptions.
I tend to think it’s because wet markets around my area do not carry beef or lamb or any of that sorts of meats. Red meat is seen as a sort of luxury, supermarket ingredient that we don’t splurge much on. And added with the fact that my dad doesn’t eat beef, the only times we ever get to (secretly) as teenagers was through the Big Mac. Ha!
Now that I have my own kitchen with a hungry (hungry!) man to feed every day, I can and do get beef frequently. It is pricier than chicken obviously because really good beef here is imported from Australia. But the flavours… never compromise on the quality of your ingredients where possible.
Because beef is the highlight of this particular dish, it has got to be a good cut with nice marbling. And if I’m not wrong, traditional Beef Stroganoff uses sour cream? I have no idea where to get sour cream… maybe I do. But yogurt with a dash of milk is cheaper, lighter and gives a nice good tang. So let’s go! (Right after I finished writing this post, I saw Jamie Oliver do the same substitution on one of his 15-minute meals. Great minds think alike?)
Once I’ve seasoned the beef strips with salt and pepper, they are first seared in a very hot pan with a little oil for barely 1 minute. Any longer, you may as well be eating shoestrings. I’m not kidding.
Once the onions and sweet and soft, the garlic gets it’s turn together with the fresh mushrooms. I chose to quarter them for texture. Slices, to me, just gets lost in the whole muddle. They need to sweat down and then caramelize.
This is probably like the beef version of my Hungarian Paprika Chicken.
As always, we had it with a good load of rice. And for leftovers, it went so well with buttered linguine. Creamy, tangy and smoky. How’s that for a super quick dinner!
“And thou, child, shalt be called the prophet of the Highest: for hou shalt go before the face of the Lord to prepare His ways; To give knowledge of salvation unto His people by the remission of their sins, Through the tender mercy of our God; whereby the Dayspring from on high hath visited us, To give light to them that sit in darkness and in the shadow of death, to guide our feet into the way of peace.” (Luke 1:76-79)
Beef Stroganoff Lite
1 lbs (450 gms) Beef Tenderloin, cut into strips
1 large Red Onion, peeled & thinly sliced
1/2 lbs (225 gms) Swiss Brown mushrooms, quartered
2 cloves Garlic, minced
1/2 tsp Worcestershire Sauce
1 tbsp ground Paprika (more for sprinkling)
1/4 cup Milk
1/2 cup Natural Yogurt
2 sprigs Spring Onion, thinly sliced
Salt & Pepper, to taste
- Heat up a stainless steel pan on HIGH heat. Pour in about 2 tbsp oil.
- Meanwhile, season beef strips with a pinch of salt & pepper.
- Scatter beef into the hot pan and leave for 30 seconds then stir and leave for another 30 seconds. You want a good sear without overcooking it. Dish out immediately and set aside.
- In the same pan, turn heat down to MED & soften onion slices with a pinch of salt.
- Once onions are translucent, add garlic and mushrooms and leave them to sweat off and caramelize, about 5 minutes.
- Sprinkle in paprika and give it a good stir. Add milk and mix thoroughly. Splash in Worcestershire sauce.
- Return beef strips into the pan with drippings to heat through, for just 30 seconds.
- Turn the heat off and stir in yogurt until evenly mixed.
- Dish up and garnish with a dusting of paprika and chopped spring onions.
- Very nice with pasta, rice or even crusty bread.