One of seven kids, Adam Liaw remembers the delicious daily dishes his mother cooked. Beef stroganoff made as a slow-cooked stew instead of a quick simmered dish might take longer, but in my opinion it's far better than the original. Thanks, Mum!
2kg chuck steak, cut into 5cm pieces
½ cup plain flour
2 tbsp smoked paprika
2 tbsp olive oil
3 brown onions, sliced
4 cloves garlic, roughly chopped
2 tbsp tomato paste
2 cups white wine
1 litre beef stock
1 tsp salt
750g button mushrooms, sliced
250g sour cream
500g green beans, tails removed
¼ cup finely shredded parsley, to serve
1. Combine the beef, flour and paprika in a large bowl and toss to coat the beef. Heat half the butter and all the olive oil in a large casserole dish over high heat and brown the beef in batches. Set the beef aside.
2. Add the onions and garlic to the pot and fry until softened. Add a little more oil or butter if necessary. Add the tomato paste and stir for about a minute until it begins to caramelise. Add the wine to the pot and scrape up any brown bits from the base.
3. Return the beef to the pot and add the stock and salt. Bring to a simmer, cover and reduce the heat and cook the beef for 1.5 hours until the beef is tender.
4. While the beef is cooking, heat a large frying pan over high heat and add the remaining butter. Fry the mushrooms until browned and softened.
5. Taste and adjust the seasoning if necessary. Stir through the mushrooms and sour cream and cook for a further five minutes, then turn off the heat and add the green beans, covering the pot again allowing them to cook in the residual heat from the pot. Scatter with parsley and grind over plenty of black pepper to serve. Serve with buttered noodles or rice.
Vegetarian? Try Adam's stroganoff pasta bake with mushroom and spinach.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.