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.

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

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 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
• 1/4 c red wine
• 1/4 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

Method

 

1. 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.
2. 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.
3. 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.
4. 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.

Notes

Source: Woolworths Fresh Idea May issue

Lemon Mascarpone Sponge Cake

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Course: Cake

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 6 eggs
• 1 c castor sugar
• 1/2 c plain flour
• 1/2 c self-raising flour
• 1/2 c cornflour
• 250 g mascarpone cheese
• 1/4 c icing sugar mixture
• 1 tbsp finely grated lemon rind
• 300 ml thickened cream
• 2 tbsp lemon juice
• icing sugar mixture for dusting

Method

 

1. Preheat oven to 180°c/160°c fan-forced. Grease two 6cm deep, 22cm round cake pans. Line bases with baking paper.
2. 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
3. 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.
4. 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.

Notes

Source: Taste