Sunday, 20 July 2008

Sourdough pasta, beef stroganoff

Kids: Breakfast cake
Me: Fruity kefir smoothie

Cheese on toast with baked beans and salad

Beef stroganoff with sourdough pasta and broad beans. This was so tasty - really rich. It was very popular with the little ones too - the baby ate more than he has in weeks! This was my first go at making pasta. I've always been really intimidated by it - I had the idea that it was a difficult and involved process. In fact it was quite easy and not too labour intensive. The part that took the longest was the rolling and cutting but I got that done while the meat was cooking. My kids loved helping cut out the pasta shapes, which did add to the time to make them!

Sourdough pasta
3 cups wholemeal flour
1 cup sourdough starter
6 egg yolks
A pinch or two of salt

Mix together the ingredients and knead into a smooth and elastic dough that doesn't stick to your hands (takes about 10 minutes). Depending on how wet your starter is you may need a little more water or a little more flour. Leave overnight for the sourdough beasties to do their thing getting rid of anti nutrients. Roll out as thin as possible and cut into whichever pasta shapes you would like (or use a pasta machine if you have one and want neat and fancy pasta). Use lots of flour (I used white flour for this) when rolling out and cutting. This can either be cook straight away (it only takes a moment to cook when fresh so beware of over cooking) or you can spread it out on the counter to dry. It takes a few hours but then you can store it to cook later.
This recipe came from here. The sourdough makes the pasta very easily digestible and it isn't overly sour.

Beef stroganoff
1 lb beef strips (use steak or other tender cuts)
1 tbsp unsalted butter
1 onion
250g mushrooms, sliced
1 cup beef stock
1 cup soured cream
1/2 cup red wine (optional but very tasty)
1 tsp paprika

Heat the butter and briefly brown the beef - not too much or it will get tough, just so it is coloured. Remove the beef to a clean plate and fry the onions until translucent. Add the mushrooms and fry for a couple more minutes. Add the beef, paprika, stock and red wine. Simmer until the beef is cooked and tender and the sauce is reduced. Stir through the cream before serving.
This goes well with just about anything - mashed potatoes, pasta, rice, crusty bread - anything to mop up that sauce.

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