A classic beef dish, originally from Russia but now with worldwide appeal and variations. It is rich and satisfying but fairly easy to prepare.
Beef Stroganoff
- 600 g Beef Fillet
- 25 g Butter
- 1 Onion, finely chopped
- 250 g Button Mushrooms, thinly sliced
- 1 tsp Dijon Mustard
- 400 ml Beef Stock
- 1 tbsp Lard or Coconut Oil
- 2 tbsp Soured Cream
- 1 tbsp Brandy (optional)
- Salt, pepper and chopped parsley (to taste)
Cut the beef into slices ½–1 cm thick, then cut these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for now.
Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the soured cream and set the pan aside for a few minutes.
In another large frying pan, heat the lard or coconut oil. When it is hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should only take a minute or so.
If you want to flambé the beef, put the brandy in a glass or cup and warm it in the oven or close to the frying pan. Pour it over the beef and gently tip the pan towards the flame (if you are cooking with gas) and it will ignite. Alternatively use a long match. Stand well back when doing this and be careful.
Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.