The beef cheeks are left whole and the mushrooms, too. The only times you need to use a knife are to cut up two onions at the start and chop parsley at the end.
2 large brown onions, peeled and sliced
1 tsp Dijon mustard
2 tbsp tomato paste
2 tsp sweet paprika
1.5kg beef cheeks (around 6)
½ cup plain flour
1 tbsp vegetable oil
250ml white wine
500ml beef stock
500g small button mushrooms
1 tsp salt, plus extra to season
250g sour cream
1 tbsp finely chopped parsley, to serve
1. Heat your oven to 160C fan-forced (180C conventional). Heat a large and heavy casserole over medium heat, add half the butter and fry the onions until softened and lightly browned. Stir through the mustard, tomato paste and paprika. While the onions are cooking, place the beef cheeks in a large bowl and add the flour.
2. Heat a medium frying pan over high heat and add the vegetable oil. Brown the beef cheeks on all sides and transfer to the casserole with the onions. Deglaze the frying pan with white wine and pour the contents into the casserole. (I prefer to brown the meat in a separate pan before adding it to the casserole as it makes it easier to control browning the meat without burning the onions.) Add the beef stock and cover with a lid. Place into the oven for 2½ hours.
3. Melt the remaining butter and toss through the mushrooms to coat them. Place the mushrooms on a baking tray or ovenproof frying pan and season with salt, then place into the oven on a different rack about 1 hour after the beef cheeks. Roast for 1½ hours.
4. Stir the mushrooms and sour cream through the beef cheeks. Taste and adjust the seasoning if necessary and serve scattered with parsley.
Adam's tip If you don't want to use beef cheeks in the stroganoff, you can easily replace with chuck steak. Leave the pieces large and roast them in the oven, together with the mushrooms, for about 1½ hours.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.