The last time I shared a recipe on this blog was way back in December 2018… and that is terrible!!! Hopefully this year, I’ll get more chance to share more recipes with you!!
Today, I want to share with you my take on Beef Stroganoff!
-1 1/2 pounds beef top sirloin steak
-10 to 12 ounce ground beef (if it fits in a sandwich size Ziploc bag, you’re good to go! The more ground beef you add, the more you may need to adjust your salt for taste. I recommend aiming for the 10 ounce ground beef portion)
-227 grams white mushrooms
-4 garlic clove
-1/4 cup unsalted butter
-1 1/2 cup beef broth
-1/2 teaspoon salt (you may need to add more salt depending on your own taste. At the 10 ounce ground beef that I suggested, I think 1/2 teaspoon salt is enough)
-1/4 cup rice flour
-1 1/2 cup sour cream
-500 to 600 grams of farfalle pasta
-Parsley flakes (garnish)
-optional: grated parmesan as a topping (I think the flavor is more enhanced this way, but the recipe is also fine without it)
COOK TIME: ABOUT 30 MINUTES // PREP TIME: ABOUT 15-20 MINUTES
1.) Cut your steak to about 1 inch thick and bite size portions. Then, cut your onions to thin slices and mince your garlic cloves.
2.) Melt 1/4 cup of unsalted butter. Then sauté garlic and onions.
3.) Add your mushrooms, ground beef, then your steak cuts. Cook until the steak cuts are light brown in color.
4.) Add 1 1/2 cup of beef broth, then bring to a boil.
5.) Add 1/4 cup rice flour and 1/2 teaspoon salt, stir and bring to a boil again.
6.) Add 1 1/2 cup sour cream, stir and bring to another boil. Your mixture at this point should look creamy and thick.
7.) Boil water, add farfalle pasta and cook for 10-15 minutes. Drain water out, and put a portion of pasta on a plate. Add your sauce and top with parsley flakes as garnish. You can also add grated parmesan on top for extra flavor boost.
Hope you enjoy this recipe and I look forward to sharing more with you all!!
Mary Dezleigh Teodosio