You will need
2 T (30 ml) olive oil
400 – 500 g rump steak, snip into the fat
1 T (15 ml) butter
1 small onion, finely chopped
250 g portobellini mushrooms, thickly sliced
1 x 25 g Ina Paarman’s Liquid Beef Stock
½ cup (125 ml) water
1 cup (250 ml) fresh cream
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
4 cups (1 litre) full cream milk
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
¾ cup (180 ml) coarse yellow polenta
2 T (30 ml) butter
If time is a problem, make the polenta in advance and pour into a serving dish. Brush the top with a little oil or melted butter to prevent a skin forming. Cover with cling film. Reheat it in the microwave before serving.
Never reheat food while still covered with cling film in the microwave. Remove it first and then warm.
Method
Beef Stroganoff
Heat the oil in a large heavy based frying pan.
Add the whole steak, fry until well browned, keep covered on one side.
Add the butter to the same pan and stir-fry onion. When soft add the mushrooms.
Add the Beef Stock, water and cream. Remove from the heat. Slice the cooked steak into thin strips against the grain and season with Garlic Pepper Seasoning.
Bring the mushroom mixture to the boil, add the meat, and any juices that might have leaked out.
Simmer for 3 minutes and serve with Deluxe Polenta.
Deluxe Polenta
Bring the milk to the boil and add the Chicken Flavour Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 15 minutes stirring occasionally. Stir in butter. Dish up.
