Beef Stroganoff with Labneh Dip
FEATURING MONJAY MEZZA’S LABNEH DIP
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When it comes to winter warmers, beef stroganoff is the kingpin. It’s deceptively simple, rich and smoky, and quick. Yep, that’s right. Quick. Contrary to what a lot of beef stroganoff recipes instruct these days, it’s traditionally not a slow cook meal. So, forget the three-hour casserole bake, or the mad rush to get the slow cooker on in the morning before work. Half an hour is all you need.
Like all dishes that have survived through the centuries, debate around true stroganoff ingredients is as relentless as the tundra winds. Paprika or mustard? Sour cream or roux? Brandy? Dill? Lemon? Like all dishes that have survived through the centuries, it’s a matter of taste. We’ve opted for paprika over mustard because we enjoy the smoky tang, and pared the cream element back to a few dollops of our famous Labneh because it brings the richness but leaves the heaviness.
In terms of the meat, you’ll be glad to hear that we’ve swapped the prohibitively expensive eye fillet for scotch fillet. Eye fillet is used because it’s lean and stays tender when cooked quickly. However, the problem with cooking it quickly is that it fails to brown, which means no Maillard reaction, and no flavour. Instead, we’ve grilled the scotch fillet separately, as you would on a barbecue, then sliced it and stirred it through the stroganoff at the end. It’s the best way to achieve a nice, beefy flavour without sacrificing texture.
- 600g scotch fillet steak
- Olive oil
- 40g butter
- 2 onions, thinly sliced
- 300g mushrooms, buttons or your preference
- 2½ tbsp smoky paprika
- 1 tbsp plain flour
- 1 cup beef stock
- 4 tbsp Monjay’s Labneh Dip
- 1 tbsp chopped dill
How to Prepare
Set the oven to 180.
Get a grill on a high heat or light the barbecue. Oil and season the steaks.
Put a wide frying pan on a medium heat. Add the butter and oil, then gently fry the onions so they soften without browning. We’re aiming for sweet and golden.
While the onions are cooking down, cook the steaks on a hot grill for around two to three minutes a side, depending on their thickness. Put aside to rest.
When the onions are looking the goods, push them to one side of the pan, turn the heat up and throw in the mushrooms and the paprika. Stewed mushrooms aren’t a tantalising prospect, so we’re trying to cook off a bit of their moisture and brown them. If the onions get a touch browned as well, so be it.
Now add the flour to the mix and stir everything together. Let it go for a couple of minutes to cook the rawness out of the flour, then add the stock. Give it a stir and let it thicken, then add the labneh and swirl it around.
Slice the steak into once centimetre strips and stir through the sauce with the dill.
It’s tradition to serve with match-stick fries, but buttered penne are just as good, or a classic mash.
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