Beef stroganoff
Serving size: Serves 4
Cuisine type: RussianCooking time: Less than 60 minutes
Special options: Kid friendlyCourse: Main
All countries have their food specialties. But this beef dish from Russia has become famous on an international scale. It is excellent food to include in your menu if you're giving a party: noodles or rice are usual accompaniments.
INGREDIENTS
750g (1½lb) fillet steak
125g butter
1 medium onion
500g small mushrooms
saltpepper
2/3 cup water
2 beef stock cubes
2 tablespoons tomato paste
300ml sour cream
1 teaspoon cornflour
METHOD
1. Ask butcher to cut fillet in one piece. Carefully remove any fat or sinew from meat. Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.)
2. Heat 60g of the butter in a large frying pan until very hot. Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately. Repeat with remaining meat, a quarter at a time.
3. Add remaining butter to pan. Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown, add sliced mushrooms, saute gently until mushrooms are tender. Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined. Bring to boil, reduce heat, simmer. covered for 5 minutes.
4. Put sour cream and cornflour in bowl, stir until well combined. Gradually add to meat mixture, stirring until mixture boils and thickens. Reduce heat, simmer, uncovered for 5 minutes.
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