The weather is cooling down and you know what that means? It’s cob loaf weather! Yassssss maaate! Here I combine two of my greatest cooler weather comfort foods to deliver a belly warming beef stroganoff cob loaf. On the table in just over half an hour, get ready to dig in!
Disclaimer, one of my kids isn’t keen on casseroles. BUT it turns out serving anything in a cob loaf is a GAME CHANGER. It was wolfed down without complaint , so #WINNING.
Sometimes we need to deliver old school family dinner favourites in a more enticing way to get the fussy ones over the line of resistance and turn it into something FUN and YUM. The cob loaf is key for my lot and it could well be for yours too!
Beef Stroganoff Cob Loaf Recipe
Time: 40 minutes
To make the garlic cob:
- 1 cob loaf
- 70g butter, melted
- 3 teaspoons minced garlic (or 3 fresh cloves, crushed)
- 2 teaspoons chopped flat-leaf parsley
To make the beef stroganoff:
- 40 g butter
- 600 g rump steak, cut into thin strips
- 2 brown onions, finely chopped
- 200 g button mushrooms, sliced
- 2 teaspoons minced garlic (or 2 fresh garlic cloves, crushed)
- 1 teaspoon paprika
- 300ml thickened cream
- 165ml (⅔ cup) beef stock
- 2 tablespoons tomato paste
- 3 teaspoons Worcestershire sauce
- 2 teaspoons cornflour
- 1 tablespoon beef stock, extra
- 2 tablespoons chopped flat leaf parsley
- Sour cream to serve, plus extra parsley
Here’s how to make it
1. Preheat oven to 170°C fan forced. Line a large baking tray with baking paper. Use a large serrated bread knife to slice 3cm from the top of the cob to create a bowl and lid. Scoop out the bread inside leaving a 1.5cm-thick shell. Place the scooped-out bread pieces in a bowl. Cut the cob lid into quarters and add to the bowl. Set aside.
2. Combine the melted butter, garlic and parsley in a bowl. Drizzle (or use a pastry brush) the mix over the bread pieces, turning them so they are all coated. Brush the inside and top cut edge of the cob with the remaining garlic butter.
3. Place the bread pieces on to the prepared baking tray, leaving room for the cob. Bake for 20 minutes, adding the cob for the final 10 minutes. While the cob is baking, make the beef stroganoff!
4. Heat half the butter in a large frying pan over high heat. Add the beef strips in two batches and cook for 2-3 minutes or until browned all over. Transfer to a plate and cover with foil.
5. Heat the remaining tablespoon of butter in the pan. Add the onion, mushrooms and garlic, cooking for 4-5 minutes or until the onion softens and starts to turn transparent. Add the paprika, cream, 2/3 cup beef stock, tomato paste and Worcestershire sauce. Give it a good stir before returning the beef to the pan.
5. In a small bowl, combine the cornflour and extra tablespoon of beef stock to make a slurry. Stir it into the pan. Simmer for 6-8 minutes or until slightly thickened and creamy. Season to taste. Stir through parsley.
6. When ready to serve, carefully spoon the stroganoff into the cob and top with extra parsley and a dollop of sour cream. Serve with the garlic bread pieces and (extra) sour cream. Yum!
TIP: Spoon the stroganoff out first then break apart the garlic crust cob to lap up the gravy.