Beef stroganoff

Beef stroganoff

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

What happens when food is prepared on a prime-time TV show? I once cooked beef stroganoff and the presenter took a mouthful and was amazed that something so easy to cook could taste so good. Then the cameraman and the soundman sampled the stroganoff. After the show they all boasted they would make the dish that night.

Beef stroganoff was created for Count Stroganov of imperial Russia as an after-theatre supper dish. It later became popular in restaurants in China before the start of the Second World War. Chinese and Russian immigrants then introduced the dish to the United States where it was popular with the fine dining crowd during the 1950s. It was traditionally served with crisp straw potatoes, but is now more often served with noodles or rice, which suggests a Chinese influence.

Ingredients

Quantity Ingredient
750g fillet steak, cut into pencil-thin slices, then into strips
salt and freshly ground black pepper
1 tablespoon plain flour
60g butter
2 medium onions, finely sliced
200-250g button mushrooms, finely sliced
1 tablespoon tomato paste
2/3 cup sour cream

Method

  1. Season the beef strips well with salt and pepper and toss in the flour. Melt half the butter in a frying pan, add the onions and fry slowly, stirring, for about 10 minutes, until just coloured. Add the mushrooms and fry for a few minutes, adding more butter if necessary.
  2. Remove the onions and mushrooms, add the remaining butter to the pan and when hot add the beef strips and fry briskly for 3–4 minutes.
  3. Return the onions and mushrooms to the pan with plenty of salt and pepper. Shake over the heat for 1 minute, add the tomato paste and sour cream, then cook for a few minutes longer until heated through. Serve immediately or keep warm by standing the pan in hot water for 15–20 minutes only. Serve with boiled rice, noodles or with triangles of hot buttered toast.

Note

  • Don’t make this one ahead; it’s a last-minute dish and takes only minutes to cook. And best not to attempt this recipe for a crowd - a large quantity of beef tends to stew and the dish loses its fresh quality.
Tags:
Margaret
Fulton
Favourites
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