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Beef Stroganoff

Quickandeasymenu's picture
Ingredients
  Rump steak/Fillet steak 1 1⁄2 Pound (75 Gram)
  Butter 4 Ounce (120 Gram)
  Onion 1 Medium, thinly sliced
  Mushrooms 8 Ounce, sliced (225 Gram)
  Flour 1 Ounce (30 Gram)
  Tomato puree 1 Tablespoon
  Beef stock 10 Fluid Ounce (280 Milliliter)
  Salt To Taste
  Freshly ground black pepper 1
  Soured cream 1⁄2 Pint (140 Milliliter)
  Finely chopped parsley 1 Tablespoon
Directions

1. Cut the meat into strips approximately 7.5 x 2.5cm/3-x 1-inch.
2. Melt 30g/1 oz of the butter in a large pan and fry the onion for 3-4 minutes until soft. Remove the onion and add the meat a little at a time until it is sealed on all sides, remove the meat to a plate.
3. Add the rest of the butter and fry the mushrooms for 2-3 minutes, then remove from the pan.
4. Stir the flour into the pan juices, followed by the tomato puree and cook for 1 minute. Add the stock, and stir continuously until smooth.
5. Return the steak, mushrooms and onion to the pan, add the seasoning and heat through thoroughly.
6. Transfer to a warm serving dish and gently stir in the soured cream, creating a marbled effect. Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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