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David on Adrian Richardson's Beef Stroganoff Recipe looks great!!! What does "cl" stand for when doing the stock? more
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Adrian Richardson's Beef Stroganoff

Posted by: Adrian Richardson, La Luna | 11 May, 2010 - 2:57 PM

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Beef Stroganoff (mustard):

- 1 kg filet of beef (Blade or Rump)

- salt & pepper

- 60 g olive oil

- 60 g butter

- 60 cl hot beef or veal stock

- 200 g mushrooms

- 1 tbsp pureed tomato

- cloves garlic, crushed

- bay leaf

- ½ tsp prepared French mustard

- 1 large onion, finely chopped

- 4 tsp soured cream

- 30 g corn flour, mixed with water to a paste

- 2 tbsp chives sliced

- 2 tbsp fresh parsley, chopped

DIRECTIONS:

1: Remove excess fat & sinew from the meat

2: Cut meat into thin strips (1cm wide)

3: Heat oil in a pan over a medium to high heat

4: Season the beef with salt & pepper, & brown in pan, quickly, in several stages to retain heat – place sealed meat in ovenproof dish or pot.

5: Over a low to medium heat melt butter

6: Sweat onion, bay & garlic

7: Add mushroom, & tomato, sweat for 4 -5 min

8: Add paste & stir for 3 to 4 mins

9: Add stock & bring to the boil

10: Add beef & place in the oven (or simmer gently on the stove) for 1 to 1 /12 hours until meat is tender

11: When ready stir in cornflour until thick

12: Stir in mustard, sour cream & herbs

13: Serve with pasta or rice

Rascally Rabbit Dishes

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.