Beef Bourguignon and Stroganoff
This recipe steals the best elements from 2 classic recipes and combines them to make an elegant camping stew.
The secret to developing rich colour and flavour in any gravy based dish is good browning technique.
This recipe calls for the initial browning of the meat, onion, garlic, bacon and mushrooms. To promote richness - ensure the pan is hot enough so the ingredients seal instantly without any initial ‘stewing’.
Avoid overcrowding the pan and instantly robbing it of all its heat. Place the pieces to be browned into the pan, one at a time, and turn to sear each side.
Mushrooms are especially prone to ‘sweating’ and need fierce heat to brown properly.
Ingredients to serve 4
750g stewing steak cut into 1 inch cubes
3 tablespoons corn flour
500g button mushrooms, halved
2 rashers of bacon
1 brown onion, sliced paper thin
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon olive oil
2 tablespoons butter
½ cup red wine
1 ½ cups chicken stock
4 tablespoon cream
2 tablespoons chopped parsley
Salt and cracked black pepper
Dust the steak with the flour. The easiest way is to place the meat into a plastic bag, sprinkle with the flour and toss together inside the bag.
Heat a heavy based pan and add ½ tablespoon of olive oil and ½ tablespoon of butter and brown the meat on all sides. Remove with a slotted spoon and set aside.
Add the remaining olive oil and butter to the pan and brown the mushrooms. Remove and set aside.
Add the bacon, crisp quickly and then add the sliced onions and cook, stirring frequently until the onions are very brown. If the pan becomes too dry, pour in some of the liquid that will have accumulated in the mushrooms or meat.
Add the garlic and stir for a minute and then return the meat to the pan.
Stir through the tomato paste and pour the wine in.
Cook for a few minutes and then add the chicken stock, parsley, salt and a generous grind of pepper to taste.
Bring to a boil, lower the heat and simmer for 1 ½ to 2 hours until the meat is tender.
Slowly introduce the cream and cook for a further ten minutes.
Serve with a starchy carbohydrate such as pasta or potatoes and some steamed greens.
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