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Slow-cooked beef stroganoff bake
Slow-cooked beef stroganoff bake
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Prep Time:
30 minutes
Cook Time:
220 minutes
Total Time:
250 minutes
Indulgent beef stroganoff with cheesy pasta topping. Dreamy dish for fans.
Ingredients:
  • 500ml (2 cups) beef style liquid stock
  • 10g dried porcini mushrooms
  • 20g butter
  • 60ml (1/4 cup) olive oil
  • 450g mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 75g (1/2 cup) plain flour
  • 1.5kg beef chuck steak, trimmed, cut into 4cm pieces
  • 10.00 gm sweet paprika
  • 44.40 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 65g (1/4 cup) sour cream
  • 40.00 ml finely chopped fresh continental parsley
  • 375g pkt fresh ricotta and spinach agnolotti
  • 80g (1 cup) grated three cheese blend
  • Micro herbs, to serve (optional)
Instructions:
  • In a saucepan, combine stock and porcini mushrooms. Bring to a gentle boil over medium heat. Remove from heat and let it rest for 20 minutes to soak. Strain out the porcini using a slotted spoon, finely chop them, and add back to the stock.
  • Preheat oven to 150C/130C fan forced. In a large flameproof casserole dish over medium heat, melt butter with 1 tablespoon of oil. Saute sliced mushrooms until golden, about 5-7 minutes. Transfer to a plate. Add onions and carrots to the same pan and cook until softened, about 5 minutes. Stir in garlic for 1 minute, then remove and set aside on a separate plate.
  • Season flour on a plate and coat beef. Shake off excess flour. Heat oil in the dish over medium heat. Brown beef in 2 batches for 5 minutes. Transfer to a separate plate.
  • Add the paprika and tomato paste to the carrot mixture in the dish. Cook over medium heat, stirring, for 2-3 minutes until aromatic. Return the beef and mushroom mixture to the pan. Stir in the porcini stock and Worcestershire sauce, then bring to a boil. Cover and bake for 2 hours. Uncover and bake for an additional 30 minutes until the sauce slightly reduces and the beef is tender. Remove from the oven and stir in the sour cream and parsley.
  • Prepare the pasta as instructed on the packet until al dente, then drain. Coat the pasta in a portion of the stroganoff sauce. Layer on top of the stroganoff and sprinkle with cheese. Bake until golden brown, about 25-30 minutes. Garnish with micro herbs, if desired.

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