Stroganoff Daging Sapi Pemasak Lambat

Name: Stroganoff Daging Sapi Pemasak Lambat
Total time: 525 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1.75 kg / 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1)); 1.5 tsp each salt and pepper; 2 tbsp oil; 20 g / 1 tbsp butter (, unsalted); 1 large onion (, halved then sliced into 1 cm / 2/5" slices); 4 g arlic cloves (, minced); 7 tbsp flour (, plain / all purpose); 4 tbsp Dijon Mustard; 1 litre / 1 quart beef stock/broth (, reduced salt); 1 1/2 cups sour cream (, full fat best); 3 tbsp / 45 g butter (, unsalted); 700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices); 3 g arlic cloves (, finely minced); 1/2 tsp salt and pepper; Pasta, wide egg noodles, mashed potato; Chives for garnish

Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant

⏱️ 525 menit 🔪 Persiapan: 15 menit 🔥 Masak: 510 menit 📊 Sulit ⭐ 4.9 (158) 👁️ 28 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

6 porsi

1.75 kg / 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1))
1.5 tsp each salt and pepper
2 tbsp oil
20 g / 1 tbsp butter (, unsalted)
1 large onion (, halved then sliced into 1 cm / 2/5" slices)
4 g arlic cloves (, minced)
7 tbsp flour (, plain / all purpose)
4 tbsp Dijon Mustard
1 litre / 1 quart beef stock/broth (, reduced salt)
1 1/2 cups sour cream (, full fat best)
3 tbsp / 45 g butter (, unsalted)
700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
3 g arlic cloves (, finely minced)
1/2 tsp salt and pepper
Pasta, wide egg noodles, mashed potato
Chives for garnish

Langkah-langkah

Season beef - Pat beef dry then sprinkle with all the salt and pepper.
Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
Other pressure cookers: 40 minutes on high, same method as slow cooker.
Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew - careful, the beef is delicate!
Gently stir in mushrooms.
Serve over noodles, pasta or mashed potato, sprinkled with chives!