Ingredients
-
500 g Sirloin Steak
-
1 Onionfinely diced
-
250 g Mushroomfinely sliced
-
50 g Butter
-
250 ml Sour Cream
-
200 g
-
Fresh Parsleyto garnish
Directions
Beef Stroganoff is ‘The Meal’ my Dad would cook for my Mum’s birthday.
Such attention to detail went into the finely sliced mushrooms and the tenderising of the meat. It was a work of art that was devoured in minutes. The recipe he uses comes from the family’s 1970s cook book with pictures to match.
I love this meal as it reminds me of those family occasions. It is so warm and hearty which given the current weather is just what we need.
A word of caution – I’ve rated this recipe as hard, because traditionally sour cream is used and this curdles easily, so if you want to avoid that use crème fraiche instead.
Steps
|
1
Done
|
Put a warming dish in the oven at 100C. Tenderise the steak and slice into strips about 2.5cm wide by 7cm long. |
|
2
Done
|
Melt half the butter in a skillet and cook the diced onion until translucent. |
|
3
Done
|
Add the finely sliced mushrooms and some more butter. |
|
4
Done
|
Once the mushrooms are cooked (about 4 minutes), transfer the mixture to the warming dish and put it back in the oven. |
|
5
Done
|
Turn the heat up to high and flash fry the beef, adding salt and pepper if you wish. |
|
6
Done
|
Reduce the heat and add the mushroom mixture back to the pan. Stir through mixing the mushroom sauce with the meat juices. |
|
7
Done
|
Add the sour cream to pan and warm through gently. DO NOT LET IT SIMMER OR BOIL or the sour cream curdles. |
|
8
Done
|
Serve it over the freshly cook tagliatelle and garnish with parsley. |
