Beef Stroganoff Recipe
Beef Stroganoff Recipe with Beef Fillet, Butter, Onions, Mushrooms & Sour Cream.
INGREDIENTS
1 lb (450g) Fillet of Beef
1 1/2 Medium Onions
4 oz (100g) Closed Cap Mushrooms
1 oz (25g) Butter
1/8 Pint (75ml) Soured Cream
Salt & Pepper
METHOD
Slice the Beef into 2in (5cm) strips - the thickness of your finger. Slice the Onions thinly. Cut the stems off the Mushrooms and also slice thinly.
Over a low heat melt half the Butter (with a tad of Olive Oil) in a Frying Pan and add the Onions. Move around regularly until they are soft and see through. It is important that they do not burn. Add the sliced Mushrooms and toss around for a minute or so until they are soft and coated with the juices.
Spoon out the Onions and Mushrooms into a dish.
Add the remaining Butter to the Frying Pan and allow it to get very hot - so that it froths. Drop in the Beef strips and fry briskly on all sides. The Beef really needs only to be browned and not over-cooked in the middle. A couple of minutes at the most.
Tip the Onions and Mushrooms back into the Frying Pan. Season well with Salt & Pepper. Add the Soured Cream and cook at the same heat for another minute so that the Cream reduces to a syrupy consistency.
Serve at once.
Serves 2 as a Main Meal.
Based on the Beef Stroganoff recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).