He’s the man behind our National Braai Day initiative. Now try Jan Braai‘s Bushveld Beef Stroganoff recipe…
- 800 g rump steak
- 1 tot olive oil
- 1 tot butter
- 1 onion (chopped)
- 1 red bell pepper (sliced)
- 2 garlic cloves (crushed)
- 1 tot paprika powder
- 2 punnets mushrooms (500 g, sliced; for bonus points, try use a combination of button and something else like brown mushrooms)
- 2 tubs sour cream (2 cups)
- 1 tot Dijon mustard
- 500 g fresh pasta (or 1 packet dry pasta)
- salt and pepper
- a handful fresh parsley (chopped)
- Light the fire.
- Cut your steak into thin strips, as thin as you possibly can. You should obviously cut against the grain. If you don’t manage to cut the steak in thin strips, get a new knife, a knife sharpener or both.
- Now get some flames under your fireproof pan or large flat-bottomed potjie, add the oil and fry the steak in batches. You don’t want to steam the meat, so it’s better to have less meat in your pan. As the strips of steak are thin, they should fry for just a minute, until they have colour. When all the meat is cooked, season with salt and pepper, put it in a bowl and send it to the business class lounge to wait for its next flight. Add the butter to the now empty pan or potjie and fry the onion and bell pepper until soft. Now add the garlic, paprika and mushrooms and stir-fry until the mushrooms release their juices, the juices evaporate and the mushrooms get colour. Add the meat back to the potjie and be sure to also add all the meat juices that collected in the bottom of the bowl. Toss around so all ingredients in the potjie are well mixed. Immediately proceed to the next step.
- Stir in the sour cream and mustard and then let it all simmer for about 4 minutes, at which point the meal is ready to be served.
- While you’re preparing the beef Stroganoff, also cook your pasta according to the instructions on the packet. Note from the chef: I prefer fresh pasta for this dish but normal dry pasta will also work.
- Serve the beef Stroganoff on a bed of freshly cooked pasta, season with salt and pepper, and garnish with freshly chopped parsley.
Notes from the chef: Originally from Russia, this version of the old classic is right at home in the Democratic Republic of Braai. To prepare a great beef Stroganoff you need the right ingredients and you need to follow the correct method. The most important procedure is to flash-fry thin strips of steak so that they have the taste of having endured intense heat, without completely drying out. It is best to do this is in your large fireproof pan, as there is no better way to truly generate lots of heat than with the licking flames of a proper wood fire.
Recipe by Jan Braai – The Democratic Republic of Braai
Photograph by Matthys van Lill