Beef Stroganoff #4 recipe
information
This is a very rich dish, and quite expensive, but perfectly delicious. Rump steak can be substituted for the fillet.
ingredients
Butter for frying
1 medium-sized onion, finely chopped
1/4 kg (1/2 lb) button mushrooms, cleaned and sliced
3/4 kg (1 1/2 lb) fillet steak, cut into thin strips
Salt and freshly ground black pepper
1 tsp spoon Dijon-style mustard
To finish:
2 tbsp brandy
141 g (5 oz) carton soured cream
Freshly chopped parsley
1 medium-sized onion, finely chopped
1/4 kg (1/2 lb) button mushrooms, cleaned and sliced
3/4 kg (1 1/2 lb) fillet steak, cut into thin strips
Salt and freshly ground black pepper
1 tsp spoon Dijon-style mustard
To finish:
2 tbsp brandy
141 g (5 oz) carton soured cream
Freshly chopped parsley
method
1. Melt a knob of butter in a large frying pan. Add the onion and fry for 5 minutes or until golden. Add the mushrooms and fry for a further 2 minutes.
2. Add the steak to the pan, season well with salt and pepper and stir in the mustard. Saute briskly for 5 minutes or until the juices run pink.
3. Stir in the brandy and soured cream and heat through gently. Do not allow to boil or the cream will curdle. Adjust seasoning, transfer to a hot serving platter and sprinkle with parsley.
4. Serve immediately with buttered noodles and a green salad.
2. Add the steak to the pan, season well with salt and pepper and stir in the mustard. Saute briskly for 5 minutes or until the juices run pink.
3. Stir in the brandy and soured cream and heat through gently. Do not allow to boil or the cream will curdle. Adjust seasoning, transfer to a hot serving platter and sprinkle with parsley.
4. Serve immediately with buttered noodles and a green salad.
serving amount
serves 4
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