A classic winter warmer, with a lovely touch of Bowelburner to keep the chill at bay. If you want to make a plant based version of this one, leave out the beef, as the mushrooms are just as good on their own, use a non-egg noodle and grab some plant based sour cream.
What you need:
20ml Bluey Zarzov’s Bowelburner
3/4 cup of beef or veg stock
200g beef flank steak
250g mushrooms, sliced
1/2 onion, diced
120g plain flour
1 tsp mustard (your choice)
1 tsp minced garlic
3 tbsp sour cream
3cm cube of butter
2 tsp bi-carb soda
Pasta spirals (or make your own egg noodles, clever-puss)
Step 1
Slice the flank steak thinly, along the grain. Put the strips into a bowl and massage the bi-carb soda into them. Leave it for 30 minutes. Afterwards, thoroughly wash the strips and pat dry with a paper towel. This step is called “velveting” and can make the beef very tender. You can skip the velveting step if you want, but it is worth it.
Step 2
Get your pasta on the go with a saucepan of water with a dash of salt and cook till al-dente and set aside.
Step 3
Meanwhile, cook the beef strips in a pan with half the butter till just browned and add the onion and cook till soft. Put the rest of the butter in and add the mushrooms, mustard and garlic. Stir in the sour cream. Add in 20ml of Bluey Zarzov’s Bowelburner. Chuck in the flour and stir it around so that there are no lumps. Pour yourself a glass of red wine, because it’ s cold outside. Pour in the stock and add a splash of the red wine if you want. I love cooking with wine and sometimes I even put it in the food.
Step 4
Simmer the Strog until the meat is tender and the ‘shrooms are well cooked. You can add in the pasta spirals (or egg noodles you made), or serve the Strog on top of them and enjoy with another glass of red wine.