Beef Stroganoff

Tender strips of rump steak, sour cream and pasta. Need I say more?

 Ingredients:
(serves 6)

500g rump steak
2 tsp salt
1 tbsp butter
1 tbsp olive oil
500g mushrooms, brown or button (sliced)
2 small onions (diced)
1 clove garlic (grated or minced)
4  1/2 cups beef broth
2 tbsp worcestershire sauce
2 tsp dried thyme
500g spiral noodles
250ml sour cream
2 sprigs fresh parsley

Beef Stroganoff – Method

Pack a layer of  briquettes onto the coal grid inside your PotjieKing. Place a couple of firelighters in the bottom section and get that going. I used a no 12 flat pot for this recipe

• Once the fire is ready, place the potjie pot on top to get hot.
• Put half of the butter and oil into the potjie pot.
• Season the steak with half the salt. Cook the steak to your prefered ‘done-ness’.
• Remove the steak and allow to rest in a container.
• Add the rest of the butter and oil and fry the mushrooms, onions and garlic.
• Fry for 10 min or so then add in the stock, worcestershire sauce, thyme and salt.
• Take half the sour cream out of the tub and put it in a small bowl. Take a few spoonfuls of the stock and mix it into the sour cream in the bowl.  Do this a few times until the sour cream is thinned out a bit. This will make it easier to mix the sour cream into the sauce.
• Stir the sour cream/stock mix into the sauce. Keep the other half of the sour cream for the end.
• Mix the pasta into the sauce and stir every few minutes. Keep the potjie lid on to keep the moisture in!
• If towards the end you need a little more water for the pasta just add in a splash.
• While that is cooking, thinly slice the rump steak and set aside.
• When the pasta is pretty much cooked (10 to 15 min) stir in the steak and the remaining sour cream.

Serve immediately with a sprinkle of fresh chopped parsley. Enjoy!