Beef and tomato stroganoff recipe
ingredients
700 g (1 1/2 lb) rump or fillet steak, cut into thin strips
2 tbsp seasoned flour
25 g (1 oz) butter
1 tbsp vegetable oil
1 onion,chopped
175 g (6 oz) button mushrooms, wiped and sliced
1 tsp paprika
salt
225 g (8 oz) can chopped tomatoes
1 tbsp chopped parsley
200 ml (7 fl oz) soured cream
2 tbsp seasoned flour
25 g (1 oz) butter
1 tbsp vegetable oil
1 onion,chopped
175 g (6 oz) button mushrooms, wiped and sliced
1 tsp paprika
salt
225 g (8 oz) can chopped tomatoes
1 tbsp chopped parsley
200 ml (7 fl oz) soured cream
method
1. Cut steak into thin strips about 2.5 cm (1 in) long. Coat with seasoned flour.
2. Heat butter and oil in a frying pan, add steak and onion and fry for 3 - 4 mins, until meat is browned on all sides.
3. Add mushrooms and fry for 2 - 3 mins. Stir in paprika and salt and fry for 1 min.
4. Add the chopped tomatoes and the parsley. Cook for 4 - 5 mins.
5. Lower heat, add soured cream and heat through. Serve.
Don't overheat once you have added the soured cream, or the sauce will curdle.
2. Heat butter and oil in a frying pan, add steak and onion and fry for 3 - 4 mins, until meat is browned on all sides.
3. Add mushrooms and fry for 2 - 3 mins. Stir in paprika and salt and fry for 1 min.
4. Add the chopped tomatoes and the parsley. Cook for 4 - 5 mins.
5. Lower heat, add soured cream and heat through. Serve.
Don't overheat once you have added the soured cream, or the sauce will curdle.
serving amount
serves 4
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
