Recipe: Beef Stroganoff
Chef Shahir revamps a weeknight classic to feed 4 people for only $10
This classic stew feeds four people for only $10! Packed with flavour, it’s got tons of mushrooms and spinach, so not only is it affordable, it’s healthier too! Chef Shahir's take on a traditional weeknight meal also swaps out sour cream for starchy water from your rice to save more, and make it a rich and creamy dish without a drop of dairy.
Ingredients
- ½ lb stewing beef
- 2 tbsp canola oil, divided
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 200g white button mushrooms, quartered
- 2 cups mushroom broth
- 1 cup water
- 2 tsp yellow mustard
- 200g basmati rice
- 150g frozen spinach block, defrosted
- Salt and pepper to taste
- Fresh parsley to garnish, optional
Preparation
Remove stewing beef piece from the fridge and cut into 1 inch chunks, pat dry and set aside. Add 1 tbsp canola oil to a large dutch oven over medium high heat. Add beef and sear each side until browned, about 5-7 minutes. Once browned remove with a slotted spoon and set aside on a plate. Add prepared remaining oil, onions, garlic and mushrooms to same pan and saute until golden brown, approx. 5 minutes. Season with salt and pepper, stir.
Return meat to mushroom pan along with mushroom broth, water and mustard. Stir and simmer for 45 minutes to 1 hour until beef is tender, adding more water as needed. While beef simmers, cook your rice and defrost your spinach.
To cook basmati, bring 5 cups of water to a boil, lightly salt the water then add rice, stir and boil on high for 15 minutes until rice is cooked through but still firm. Drain cooked rice into a fine mesh strainer with a large bowl or pot underneath, reserving the starchy water.
Defrost spinach in fridge overnight or place package in a bowl and thaw with cold running water. Squeeze spinach in a paper towel between your hands to remove excess water, roughly chop and set aside.
Once beef is tender add spinach to your stew mixture along with 1 cup of starchy rice water. If you want a creamier soup, add more rice water. Simmer for approximately 10 minutes until mixture thickens. Your meat should be extremely tender at this point.
To serve add rice to each plate, spoon over stroganoff and garnish with chopped parsley if desired, enjoy.