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Quick Beef Strogannoff


  • To garnish


  • 1.

    Cut the peppers in half horizontally, leaving the stalks intact. Remove the pith and seeds. Set aside.

  • 2.

    Heat half of the olive oil in a wok until it is very hot and add the thyme, bay leaf, sugar and garlic. Season with salt and pepper and cook for approximately 3 minutes then add the peppers to sear.

  • 3.

    Add a touch of water to create steam in the wok then put it in the oven (at 180oC / 350oF) to continue to cook.

  • 4.

    Season the steak strips and sprinkle with paprika . Then in a separate pan fry the steak for 3-4 minutes, until cooked but still pink in the centre.

  • 5.

    Remove the steak strips from the pan and keep warm.

  • 6.

    In the same pan, add the white wine, tomato puree, julienned gherkins and capers.

  • 7.

    Bring up to the boil, then turn down to a simmer. Stir in the cream.

  • 8.

    Season to taste, add the steak and gently reheat.

  • 9.

    Fill the peppers with the stroganoff mixture, garnish with paprika and chervil sprigs and serve at once with rice.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Quick Beef Strogannoff.


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