Beef Stroganoff Recipe
Ingredients
| 75 g/1 1/2 lbs rump or fillet steak | ||
| 120 g/4 oz butter | ||
| Onion | 1 Medium, thinly sliced | |
| 225 g/8 oz mushrooms, sliced | ||
| 30 g/1 oz flour | ||
| Tomato puree | 1 Tablespoon | |
| 280 ml/10 fl oz good beef stock | ||
| Salt | To Taste | |
| black pepper | 1 | |
| 140 ml/1/2 pint soured cream | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
1. Cut the meat into strips approximately 7.5 x 2.5cm/3-x 1-inch.
2. Melt 30g/1 oz of the butter in a large pan and fry the onion for 3-4 minutes until soft. Remove the onion and add the meat a little at a time until it is sealed on all sides, remove the meat to a plate.
3. Add the rest of the butter and fry the mushrooms for 2-3 minutes, then remove from the pan.
4. Stir the flour into the pan juices, followed by the tomato puree and cook for 1 minute. Add the stock, and stir continuously until smooth.
5. Return the steak, mushrooms and onion to the pan, add the seasoning and heat through thoroughly.
6. Transfer to a warm serving dish and gently stir in the soured cream, creating a marbled effect. Sprinkle with chopped parsley.
2. Melt 30g/1 oz of the butter in a large pan and fry the onion for 3-4 minutes until soft. Remove the onion and add the meat a little at a time until it is sealed on all sides, remove the meat to a plate.
3. Add the rest of the butter and fry the mushrooms for 2-3 minutes, then remove from the pan.
4. Stir the flour into the pan juices, followed by the tomato puree and cook for 1 minute. Add the stock, and stir continuously until smooth.
5. Return the steak, mushrooms and onion to the pan, add the seasoning and heat through thoroughly.
6. Transfer to a warm serving dish and gently stir in the soured cream, creating a marbled effect. Sprinkle with chopped parsley.
Chef
