Beef Stroganoff (slow-cooker style) & Lemon Mascarpone Sponge Cake

Main: Beef Stroganoff (best slow-cooker style)
Woolworths Fresh Idea May issue

Dessert: Lemon Mascarpone Sponge Cake
Taste

Hi Everyone!

Hope you’ve had a fabulous week.

The May issue of Fresh Ideas from Woolies had some terrific slow-cooker recipes in it so this week I’ve done the Beef Stroganoff. What was great about this was the tenderness of the meat but let me back track a little. I have always found that whilst Beef Stroganoff is tasty and popular, if you don’t use the best quality meat and cook it quickly without overcooking it, the meat will end up tough. It can be tricky. So this slow-cooker version really appealed to me. For a start, I could use a cheaper cut of meat AND start it early in the day and walk away. In the past I haven’t added paprika but this recipe called for sweet paprika. I had the normal and smoked versions so went shopping for the sweet kind of paprika. Couldn’t find it in a bottle like my other herbs and spices however, Hoyts do it in a little packet (Hungarian Style) and it has the most scrumptious smell. I’ll be using it a lot in the future.

All the other ingredients are what you expect in the strog but I did add a large tablespoon of tomato paste and some cornflour to thicken it in the last 20 minutes of cooking. During that time I also left the lid off the slow-cooker to assist in the thickening process. A case of taste and correct. The strog was served on pasta but your favourite mash would work just as well. Once again the house was filled with wonderful wintery cooking smells.

Sour cream and parsley to serve

The family loved it and because the meat is gently shredded once cooked, it made enough that the MAV was able to have some on toast the next day. In fact, he had a second helping last night on buttered bread! 10/10

Delicious on toast

As for dessert, I was given a heap of lemons so googled lemon dessert recipes. Taste came up with at least 50. I chose Lemon Mascarpone Sponge Cake because my dear old mother loves sponge and I wanted to take her some. Actually it makes enough for 10 so the neighbours scored morning tea today. My grandmother made the most magnificent sponges. She would fold in the flour gently with her hands so I have been trying to perfect that step of sponge making for some time.

Folding in the sifted flour very gently is the key to a successful sponge

This sponge was an improvement on my last attempt. The lemon mascarpone was wonderful and certainly a change from jam and cream. Will I do it again? Yes! Did the family love it? Yes! 10/10.

Until next week.

From my table to yours with love x

Slow-cooker Beef Stroganoff

750 g beef chuck steak (cut into 4 cm pieces)
2 tbsp sweet paprika
2 tbsp extra virgin olive oil
2 brown onions (halved thinly sliced)
3 garlic cloves (crushed)
2 c salt-reduced beef stock
¼ c red wine
¼ c worcestershire sauce
2 tbsp wholegrain mustard
200 g swiss brown mushrooms (sliced)
500 g pappardelle
2 tbsp continental parsley (chopped plus extra to serve)
sour cream (to serve )

Place beef and 1 tbsp paprika in a bowl. Season and toss to coat. Heat oil in a large, deep non-stick frying pan over high heat. Cook beef, in 2 batches, for 5 minutes, turning occasionally, or until well browned. Transfer to a 5.5L slow cooker.
Add onion, garlic, stock, wine, sauce, mustard and remaining paprika to pan and bring to the boil over high heat. Add to slow cooker, stirring to combine. Cook, covered, on low for 8 hours (or on high for 4 hours) or until beef is tender and soft enough to shred.
Using tongs, transfer beef to a heatproof bowl. Using 2 forks, coarsely shred beef. Return beef to sauce, then add mushroom. Stir to combine. Cook, uncovered, on high for 15 minutes or until sauce has thickened slightly and mushrooms are cooked. It was at this point that I added the extra tbsp of tomato paste and some cornflour to thicken.
Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain. Add pasta and chopped parsley to stroganoff, stirring to combine. Divide among plates. To serve, dollop over sour cream and scatter over extra parsley.

Main Course

Modern Australian

Lemon Mascarpone Sponge Cake

6 eggs
1 c castor sugar
½ c plain flour
½ c self-raising flour
½ c cornflour
250 g mascarpone cheese
¼ c icing sugar mixture
1 tbsp finely grated lemon rind
300 ml thickened cream
2 tbsp lemon juice
icing sugar mixture for dusting

Preheat oven to 180°c/160°c fan-forced. Grease two 6cm deep, 22cm round cake pans. Line bases with baking paper.
Using an electric mixer, bet eggs in a large bowl for 10 minutes or until thick and creamy. Add sugar, 1 tbsp at a time, beating well after each addition
Sift flours 3 times. Sift over egg mixture. Fold to combine. Divide mixture between prepared pans. Bake cakes, 1 at a time, for 20-25 minutes or until golden and top springs back when touched. Turn top side up onto wire racks line with baking paper to cool.
Using an electric mixer, beat mascarpone, icing sugar and lemon rind until smooth. Add cream. Beat until stiff peaks form. using a serrated knife, cut each cake in half. Place 1 cake layer on a plate. Using a pastry brush, brush with ⅓ lemon juice. Spreads with ⅓ mascarpone mixture. Repeat layering with remaining cake, lemon juice and mascarpone mixture. Dust with icing sugar. Serve.

Cake

Modern Australian

Beef Stroganoff (slow-cooker style) & Lemon Mascarpone Sponge Cake