Home
Recipes
cream

Chicken, gammon and mushroom pie

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Bay creme caramel

Christmas dessert

Bay creme caramel

45 minutes

Caramel puffs

Christmas dessert

Caramel puffs

15 minutes

Giant churro funnel cake

Cake recipes

Giant churro funnel cake

30 minutes

Almond-and-espresso dacquoise cheesecake

Cheesecake recipes

Almond-and-espresso dacquoise cheesecake

40 minutes

Baked baby leeks

Aliums

Baked baby leeks

35 minutes

Puff pastry mashed potato pie

Christmas recipes

Puff pastry mashed potato pie

25 minutes

Chocolate brownie trifle

Chocolate recipes

Chocolate brownie trifle

5–10 minutes

Lemon posset and butterscotch trifle

Christmas dessert

Lemon posset and butterscotch trifle

10 minutes

Brown butter cake with caramel icing

Cake recipes

Brown butter cake with caramel icing

30 minutes

Stovetop mac ‘n cheese

Cheat recipes

Stovetop mac ‘n cheese

15 minutes

Stroganoff soup

Beef recipes

Stroganoff soup

2 hours

Load more

Stroganoff soup

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

1⁄3 cup extra virgin olive oil
800 g Woolworths bone-in chuck
sea salt and freshly ground black pepper, to taste
1 litre beef stock
400 g brown mushrooms, sliced
100 g shallots, quartered
2 garlic cloves, thinly sliced
1 thyme sprig
2 T Marmite
1 cup cream
10 g Italian parsley, roughly chopped

Method

1. Preheat the oven to 200°C. Heat a pan and add half the olive oil. Sear the chuck until well caramelised on all sides. Season with salt and pepper.

2. Place the chuck in a large ovenproof dish and pour over 2 cups stock and 2 cups water. Cover with foil and roast for 2 hours.

3. Heat a saucepan and add the remaining olive oil. Fry the mushrooms and shallots until caramelised. Add the garlic and thyme and season. Stir in the Marmite and remaining stock. Add the cream, reserving a bit to swirl into the soup for serving.

4. Once the chuck is tender and tears apart easily, shred and add to the soup with any pan juices. Simmer for 10 minutes. Serve hot with a swirl of cream, sprinkled with parsley.

Cook's note: “Shredded chunks of roast chuck turn this classic into a hearty and whole meal. Marmite adds an extra dose of meaty, malty flavour.”

Find more soup recipes here.

Photograph: Toby Murphy