Beef Stroganof
Description:This famous dish was first cooked by the French chef of a Russian nobleman, Count Stroganov in the nineteenth century. It was well-known in Russia, and Siberia, and traveled to China. From there, it became known the world over after the Second World War. While there are many variants, the essential ingredients are thin strips of beef, cooked with onions and mushrroms in a mustard and sour cream sauce. This is a very rich recipe. Buttermilk can be substituted for the sour cream for a healthier version.
Serves: 4-6
Ingredients:
- 1kg [2 lb] beef, cut into thin strips across the grain
- 500g [1 lb] onions, sliced thinly
- 500g [1 lb] mushroom, sliced
- 500ml (1 large tub) sour cream
- 1 tbsp mustard
- 1 tspn sugar salt,
- cracked black pepper oil
Method:
- Mix the mustard with the sugar, salt, pepper and 1 tbspn water to form a thick paste, and simmer
- Wash and slice mushrooms
- Peel and slice onions
- Brown the mushrooms and onions in oil, then cook gently for 20 minutes
- Cut the beef into thin strips
- Cook on a high heat in batches to sear, not boil
- When all the beef is seared, add to the mushroom/onion pan
- Mix in the mustard paste
- Stir in the sour cream
- Season with salt and pepper to taste
- Serve with boiled potatos or rice.
Tags: beef, main course


