Beef Short Rib Stroganoff

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist)


15 ml (1 tbsp) Funky Ouma Olive oil

15 ml (1 tbsp) butter
1 onion, finely chopped
250 g mushrooms, sliced
5 celery stalks, thin slices
1 kg short rib cubes
30 ml (2 tbsp) cake flour
90 ml brandy
500 ml (2 k) meat stock
250 ml (1 cup) sour cream
Salt ‘n pepper to taste
Impala Country Fruit Chutney

Pre heat the LK cast iron pot to smoking hot. Drizzle the meat with olive oil and sear the meat in small batches in the hot pot. Remove meat from the casserole and fry the onion, mushrooms and celery in the same pot for 5 minutes.

Add the meat and hot stock to the casserole and simmer for 2 hours on low heat or 3 hours in the oven at 170C. Once cooked and soft to the touch, add the sour cream and seasoning and stir. Serve with pearl barley and Impala Country Fruit Chutney.

250 g (1 cup) pearl barley
125 g (3/4 cup) split peas
1 liter of water
1 stock cube of choice

Pre-soak the barley and split peas for 2 hours in enough hot water and let it soak. Drain the water from the mixture until it runs clear by adding some extra water.

Add to a large saucepan the soaked pulses, water of recipe, stock cube and boil on moderate heat for 35 minutes until soft and chewy.
Drain extra moisture and give the cooked pulse a good drizzle of olive oil to prevent it from clumping while cooling.

Portions: 4