lycheepunnet, El Pres and special guest Laveyrin bring you a special video about why the hell is there a cooking episode in my nympho Gurren Lagann???

Beef Stroganov is a relatively well-known Russian dish that incorporates sour cream and the distinctive heavy richness of beef into a saucy delight. Here’s a great recipe for this popular dish that takes less than an hour from kitchen to plate, though it won’t be quite as traditional if you’re eating it outside of Mother Russia. Serves 4.

2 tablespoons olive oil

500g rump steak, cut across the grain into thin strips

1 medium brown onion, cut into thin wedges

2 garlic cloves, crushed

300g mushroom flats, sliced

2 teaspoons cornflour

1 250g carton sour light cream

2 tablespoons tomato paste

125mls (1/2 cup) beef stock



2 tablespoons finely chopped fresh continental parsley

400g dried fettuccine pasta

Step 1 Heat 2 teaspoons of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 teaspoons of oil and remaining steak. Remove from wok.

Step 2 Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.

Step 3 Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.

Step 4 Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.

Notice how THERE AREN’T ANY TOMATOES?

Oh right, we also did like 4 hours of talking. My bad.

If you have any queries regarding how best to cook your stroganov, feel free to leave a comment below, or in any of the Youtube video comment sections. All feedback appreciated.