Monday, October 12, 2009

Beef Stroganoff

This is one of the most famous fast meat dishes, consisting of tender strips of steak in a tangy sour cream sauce. I've made some changes and added my own substitutions.

Served with homemade french fries and noodles.

Beef Stroganoff
the best ever 20 Minute Cookbook, Jenni Fleetwood

450g/1 lb fillet steak or rump steak, trimmed and tenderized with a rolling pin or meat mallet
15ml/1 tbsp sunflower or vegetables oil
25g / 2 tbsp butter
1 onion, sliced
15ml/1 tbsp plain flour
5ml/1 tbsp tomato paste ketchup
5ml/1 tbsp Dijon mustard Wasabi
5ml/1 tbsp lemon juice
150ml/ 1/4 pint/ 2/3 cup sour cream
salt and black pepper
fresh herbs, to garnish

Using a sharp cook's knife, cut the tenderized steak into thin strips, about, 5cm/2in long. Heat the oil and half of the butter in a frying pan and fry the beef over high heat for 2 minutes, or until browned. Remove with a slotted spoon, leaving any juice behind.

Melt the remaining butter in the same pan and gently fry the onion for 8 minutes, until soft. Stir in the flour, tomato paste, mustard, lemon juice and sour cream. Return the beef to the pan and stir until the sauce is bubbling. Season well and garnish with fresh herbs.

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