Beef Stroganoff

Preparation time 10 minutes
Cooking time 25 minutes
  • 1.5 pounds of fillet beef (675g)
  • 1 onion
  • 4oz mushrooms (100g)
  • 2oz unsalted butter (50g)
  • 1-2 dessertspoons tomato puree
  • 1 tablespoon of plain flour
  • 2 fluid ounces of soured cream (120ml)
  • Salt and black pepper
  • Lemon Juice
Wipe and trim the steak.  Beat it between waxed paper and cut into narrow short strips.  Peel and finely chop the onion, peel and slice the mushrooms.  Heat 1oz of the butter In a heavy based pan and fry the onions and mushrooms over low heat until soft and beginning to change colour. Stir in the tomato puree and add enough flour to absorb the fat.  Continue frying over a very Low heat for 2-3 minutes, then carefully blends in the soured cream.
Heat the remaining butter in a clean heavy based pan and fry the meat over a high heat until brown all over. Blend it into the sauce, season to taste with freshly ground pepper, salt and lemon juice.
Serve immediately with boiled rice and green beans.  This recipe is great served with a glass of Australian Shiraz.  Why not try my delious Chilli Con Carne recipe tomorrow.