A classic makeover you can now enjoy beef stroganoff as a soup!
NOTE: You can use any short pasta for this recipe and to ensure beef cooks evenly, make sure it is immersed in stock mixture. If the roast is too big, simply cut it in half.
(https://www.taste.com.au/recipes/beef-stroganoff-soup-recipe/kijd8ehw)
| Cook Time: | 180 min |
| Prep Time: | 15 min |
| Total Time: | 195 min |
| Category: | Easy |
| Yield: | 6 Servings |
Preparation
1. Bring stock and 3 cups water to the boil in a medium saucepan over high heat. Add porcini. Set aside.
2. Meanwhile, season beef with salt and pepper. Heat 1 tablespoon oil in a large saucepan over high heat. Add beef. Cook, turning, for 8 minutes or until well browned on all sides. Transfer to a plate. Carefully wipe pan clean with paper towel.
3. Heat 2 tablespoons remaining oil in pan over high heat. Add onion, thyme and bay leaf. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Reduce heat to medium. Add garlic. Cook for 4 minutes or until well browned. Strain stock mixture into pan with beef (see notes). Roughly chop porcini. Add to pan. Bring to the boil. Cover. Reduce heat to medium-low. Cook for 1 hour 30 minutes or until beef is tender.
4. Meanwhile, heat remaining oil in a large frying pan over high heat. Add button mushrooms. Cook, stirring occasionally, for 5 minutes or until golden.
5. Using tongs, transfer beef to a board. Using 2 forks, shred meat. Remove and discard herbs. Return beef to pan. Bring to the boil. Add button mushrooms and pasta. Boil, partially covered, for 15 minutes or until pasta is tender. Add cream. Stir to combine. Serve soup sprinkled with chives.
2. Meanwhile, season beef with salt and pepper. Heat 1 tablespoon oil in a large saucepan over high heat. Add beef. Cook, turning, for 8 minutes or until well browned on all sides. Transfer to a plate. Carefully wipe pan clean with paper towel.
3. Heat 2 tablespoons remaining oil in pan over high heat. Add onion, thyme and bay leaf. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Reduce heat to medium. Add garlic. Cook for 4 minutes or until well browned. Strain stock mixture into pan with beef (see notes). Roughly chop porcini. Add to pan. Bring to the boil. Cover. Reduce heat to medium-low. Cook for 1 hour 30 minutes or until beef is tender.
4. Meanwhile, heat remaining oil in a large frying pan over high heat. Add button mushrooms. Cook, stirring occasionally, for 5 minutes or until golden.
5. Using tongs, transfer beef to a board. Using 2 forks, shred meat. Remove and discard herbs. Return beef to pan. Bring to the boil. Add button mushrooms and pasta. Boil, partially covered, for 15 minutes or until pasta is tender. Add cream. Stir to combine. Serve soup sprinkled with chives.
Ingredients
* 3 cups Massel Chicken Style Liquid Stock
* 1/2 x 20g packet dried porcini mushrooms
* 700g piece beef topside roast
* 1/3 cup extra virgin olive oil
* 2 brown onions, thinly sliced
* 3 sprigs fresh thyme
* 1 dried bay leaf
* 3 garlic cloves, finely chopped
* 250g button mushrooms, thickly sliced
* 250g fusilli avellinesi pasta (see notes)
* 1/2 cup thickened cream
* Roughly chopped fresh chives, to serve
* 1/2 x 20g packet dried porcini mushrooms
* 700g piece beef topside roast
* 1/3 cup extra virgin olive oil
* 2 brown onions, thinly sliced
* 3 sprigs fresh thyme
* 1 dried bay leaf
* 3 garlic cloves, finely chopped
* 250g button mushrooms, thickly sliced
* 250g fusilli avellinesi pasta (see notes)
* 1/2 cup thickened cream
* Roughly chopped fresh chives, to serve
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