Stroganoff

By admin
26 October 2010

Stroganoff is the ideal everyday meal but with the addition of some ingredients it can be turned into a special dinner-party dish. The most common stroganoff is made with sautéed onions and mushrooms and served with rice.

But there are several other ways to prepare it. Our version is a combination of several recipes and is utterly delicious.

750 g beef fillet

salt and freshly ground black pepper

15-20 ml cake flour

60 ml butter

2 medium onions, halved and thinly sliced

250 g button mushrooms, halved

30 ml tomato paste

150 ml sour cream

Slice the fillet into 5 mm thick slices then into strips 5 mm wide and 5 cm long.

Season well with salt and pepper and put in a plastic bag along with the flour.

Shake well to coat.

Heat 30 ml of the butter in a heavy-based saucepan and fry the onions until they just begin to brown.

Remove with a slotted spoon.

Add the mushrooms to the same pan and fry until soft.

Remove the mushrooms with a slotted spoon.

Add the remaining butter to the pan and heat well.

Fry small batches of the fillet strips for 3-4 minutes over high heat, shaking the pan to ensure the meat doesn’t stick to the bottom of the pan.

Once all the meat has been fried return it to the pan along with the onions and mushrooms and heat through.

Reduce the heat and add more salt and pepper if necessary.

Add the tomato paste and sour cream and stir gently to loosen the browned bits from the bottom of the pan.

Put the saucepan with the meat over a larger saucepan containing boiling water and leave for 5 minutes to allow the flavours to develop.

Serve with matchstick potato chips.

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