Beef Stroganoff Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

2 onions, chopped
100 g/4 oz mushrooms, sliced
15 ml/1 tbsp plain (all-purpose) flour

Salt and freshly ground black pepper

750 g/1.75 lb fillet steak, cut into strips

300 ml/0.5 pt/1.5 cups Beef Stock
5 ml/1 tsp dried mixed herbs
15 ml/1 tbsp tomato puree (paste)

10 ml/2 tsp French mustard
150 ml/0.25 pt soured (dairy sour) cream
15 ml/1 tbsp chopped parsley

Method :

Melt half the butter or margarine and fry (saute) the onions until just browned. Add the mushrooms and fry for 2 minutes, then transfer the onions and mushrooms to a dish and keep warm. Season the flour with salt and pepper and toss the steak in the flour, shaking off any excess. Melt the remaining butter or margarine and fry the steak quickly until browned, then transfer to the dish with the mushrooms and onions. Stir the stock, herbs, tomato puree and mustard into the pan and bring to the boil, stirring well to scrape up any pan juices. Return the meat and vegetables to the pan, stir in the soured cream and heat through but do not allow to boil. Serve sprinkled with the parsley.