Beef Stroganoff #2 recipe
information
370 calories per serving
ingredients
800 g (1 3/4 lb) fillet of beef
2 onions
100 g (4 oz) gherkins
50 g (2 oz) button mushrooms
4 tablespoons bottled beetroot
3 tablespoons oil
salt and freshly milled black pepper
2 tablespoons capers
1 teaspoon sugar
4 tablespoons soured cream
2 onions
100 g (4 oz) gherkins
50 g (2 oz) button mushrooms
4 tablespoons bottled beetroot
3 tablespoons oil
salt and freshly milled black pepper
2 tablespoons capers
1 teaspoon sugar
4 tablespoons soured cream
method
1. Cut the meat into fingers. Cut the onions into rings. Peel the gherkins and cut them into matchsticks. Trim and very finely slice the mushrooms. Dice the beetroot.
2. Heat the oil thoroughly in a frying pan, and fry the onions until golden brown, stirring frequently.
3. Gradually add the meat and stir until completely browned. It is essential to brown each portion of meat before adding any more.
4. When all the meat is browned, season to taste and add the gherkins, capers, beetroot, mushrooms and sugar.
5. Stir well, cover the pan and cook over a low heat for a further 10 minutes. Stir in the soured cream just before serving.
2. Heat the oil thoroughly in a frying pan, and fry the onions until golden brown, stirring frequently.
3. Gradually add the meat and stir until completely browned. It is essential to brown each portion of meat before adding any more.
4. When all the meat is browned, season to taste and add the gherkins, capers, beetroot, mushrooms and sugar.
5. Stir well, cover the pan and cook over a low heat for a further 10 minutes. Stir in the soured cream just before serving.
serving amount
serves 4
rate this recipe
more information
Serve with: fresh white bread or boiled long-grain rice.
|
0 comments |
also in this category
also see
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.
