$10 Meals Beef Stroganoff
Approx 2 – 4 Portions
340g/0.75oz x Frying steak ($3.50)
1/2 x Chicken carcass ($1.25)
2 x Medium white onion ($0.94)
1 x Garlic bulb ($0.50)
1 x Carrot ($0.10)
220g/8oz x Mushrooms ($2.00)
1 tsp x Marmite ($0.53)
2 tbsp x Worcestershire sauce ($0.40)
1 tbsp x Sour cream ($0.30)
2 tsp x Dijon mustard ($0.25)
1 x Sprig fresh parsley ($0.20)
Total ($9.97) (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)
Chicken Stock (Optional, you can use stock cube to cut cost)
1/2 x Chicken carcass (Fat removed)
1 x Medium onion (Peeled & Roughly Chopped)
3 x Garlic cloves (Peeled & Crushed)
1 x Carrot (Peeled & Roughly Chopped)
1 x Bay leaf
1 tsp x Dried Thyme
1500ml/50 fl oz x Water
1 x Medium Onion (Peeled & Diced)
4 x Garlic cloves (Peeled & Grated)
220g/8oz x Mushrooms (Wiped & Sliced)
2 tsp x Dijon mustard
2 tbsp x Worcestershire sauce
2 tbsp x Plain/All purpose flour
1tbsp x Sour cream
200g/7 oz x Plain/All purpose flour
2 x Eggs
20 ml/4 tsp x Oil (Of your choice)
2 Pinches x Natural sea salt
Water (If dry little to help bind)
1 x Sprig fresh parsley (Finely chopped)
1) Pre heat the oven to 180c/350f. Cut the excess fat off the chicken carcass and place the carcass into a oven tray. Place the tray into the oven to cook for 40 minutes or until golden. While waiting for the carcass to roast off peel and roughly chop your vegetables for the stock. Place a large pan onto a high heat and add one tablespoon of oil to the pan. Once hot add all the ingredients apart from the water. Brown off the vegetables until golden then take off the heat.
2) While waiting for the chicken carcass to finish roasting off dice up the onions and grate the garlic into a bowl, ready for the stroganoff base. Wipe the mushrooms with a damp kitchen roll to clean them. Then slice the mushrooms.
3) Once the chicken carcass is golden take out of the oven and place the carcass into the caramelised vegetables. Dab the oven tray with kitchen roll to remove the excess fat, but being careful not to remove the sediment. Place the tray on to the stove and place onto a medium heat. Add a splash of water into the tray and using a spatula stir to pull up all the flavours. Pour the mixture over the carcass. Fill the pan up with 1500ml/50 fl oz of water and place the pan onto a medium heat. Once simmering turn down to a low heat and simmer gently for 2 hours.
4) Place a large pan onto boil for the pasta. Place all the ingredients for the pasta into a mixing bowl. Mix well until it has bound together, add a small amount of water if the mix is slightly dry. Knead the dough for 5 minutes until smooth, then allow to rest for 20 minutes and cover with cling film. Cut the dough in half and dust the work surface with flour. Use a rolling pin to roll out each dough into long rectangles, until you can almost see the work surface. If you have a pasta machine, put the paste through each level. Dust the long pasta with flour then fold it up like a book, dusting flour in between each layer. This will prevent it from sticking when slicing the pasta. Dust your chopping board with flour and slice into 1 cm thick slices.
5) Once the water is boiling drop the pasta and cook for 5 minutes. Take the pasta out of the boiling water after 5 minutes and place into ice water to stop the cooking process.
6) Once the chicken stock is ready strain through a sieve and into a bowl. Let the chicken bones cool before throwing away.
7) Place a large pan with a tablespoon of oil onto a high heat. Season the steak with salt and pepper. Sear the steak for 2 minutes (depending how thick it is) each side. Take out of the pan and allow the steak to rest before slicing.
8) Leave the large pan on a high heat and add another tablespoon of oil into the pan. Add the onions, garlic and 1 tsp dried thyme to the pan. Cook for 2 – 3 minutes until soft then add the mushrooms. Once soft add the mustard and the worcestershire sauce. Add the two tablespoons of flour then slowly start adding the chicken stock little by little. Once you have the right consistency add the tablespoon of sour cream. Mix well and taste, season with natural sea salt if needed. Add the juices from the beef into the sauce and mix well. Drain off the pasta and dab dry with kitchen roll. Add the pasta to the sauce and add the beef slices. Serve up and finish with finely chopped parsley.
Check out the video below on YouTube for more guidance on the dish.