Lizzie's Recipes

A collection of easy to make recipes

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff

Ingredients

750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour

 

Method

Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.

 

Bon Appetit!  🙂

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