Adam Liaw’s mince stroganoff
You can serve your mince stroganoff with buttered pasta or even a thick slice of sourdough, but I love it best with rice.
Ingredients
1 tbsp vegetable oil
500g beef mince
2 brown onions, peeled and diced
3 tbsp plain flour
1 tbsp sweet paprika
1 tbsp tomato paste
½ cup white wine
250ml beef stock
1 tbsp dark soy sauce
salt and pepper, to season
300g button mushrooms, sliced
60g butter
250ml sour cream
500g dried pappardelle (or other pasta), to serve
finely shredded parsley, to serve
Method
Step 1
Heat a deep frying pan over medium heat and add the oil. Form the mince into a giant patty and fry on one side until well-browned. Flip the patty and add the onions around the side. When the onions have browned, break up the mince, add the flour, paprika and tomato paste and mix well. Add the wine, beef stock and soy sauce and bring to a simmer. Season with salt and pepper and simmer for 30 minutes.
Step 2
While the mince is simmering, microwave the sliced mushrooms for 5 minutes in a bowl. Heat a large frying pan over medium heat and add half the butter. Separate the mushrooms from any liquid in the bowl, set the liquid aside, and fry the mushrooms until golden brown. Stir the mushrooms, the reserved mushroom liquid and the sour cream through the mince.
Step 3
Cook the pasta in plenty of salted water and drain. Stir the remaining butter and the parsley together into the cooked pasta and serve with the mince.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
