Real Beef Stroganov
Published in Family Favourites, Meat Dishes
Serve as soon as possible – it doesn’t improve with keeping – with mashed potatoes (garlic, if possible) and a green vegetable or salad.
Ingredients:
- 1 medium onion, very thinly sliced
- about 30 – 45 ml butter
- about 750 g beef fillet
- 250 – 400 g button mushrooms, sliced thickly
- beef stock or Telma stock cube
- 150 – 250 ml sour cream
- salt & freshly ground pepper
- pinch ground nutmeg
Preparation:
- Cook the onions in the butter in a fairly large frying pan over a slow to medium heat, until the onions are soft and have started to colour.
- In the meantime slice the fillet and cut it into strips across the grain.
- Remove the onion from the pan and reserve. Tum up the heat and put in the strips of fillet.
- Season lightly and stir-fry for a few minutes until the meat starts to brown and is almost cooked.
- Push the meat to one side of the pan (or remove completely – unless your pan is really big, it would probably be better to cook the fillet in batches, so that it doesn’t release too much liquid), and add the sliced mushrooms.
- Season lightly and stir fry over fairly high heat until the mushrooms are almost cooked. Return the onion and meat (if you have taken it out) to the pan, and continue to stir-fry for a couple of minutes longer.
- Add about 100 ml of beef stock or dissolved Telma stock cube and let simmer, stirring frequently, until most of the liquid has disappeared.
- Stir in the sour cream., and bring the whole lot just to the boil.
- Season to taste with salt, pepper and nutmeg.
Serves 4 – 6.
