Ingredients
- 450g/1 lb fillet steak or rump steak, trimmed and tenderized with a rolling pin or meat mallet
- 15ml/1 tbsp sunflower or vegetables oil
- 25g / 2 tbsp butter
- 1 onion, sliced
- 15ml/1 tbsp plain flour
- 5ml/1 tbsp tomato paste ketchup
- 5ml/1 tbsp Dijon mustard Wasabi
- 5ml/1 tbsp lemon juice
- 150ml/ 1/4 pint/ 2/3 cup sour cream
- salt and black pepper
Summary
Beef Stroganoff
Recipe Summary & Steps
This is one of the most famous fast meat dishes, consisting of tender strips of steak in a tangy sour cream sauce. I've made some changes and added my own substitutions.
Served with homemade french fries and noodles.
Beef Stroganoff
the best ever 20 Minute Cookbook, Jenni Fleetwood
Ingredients:
- 450g/1 lb fillet steak or rump steak, trimmed and tenderized with a rolling pin or meat mallet
- 15ml/1 tbsp sunflower or vegetables oil
- 25g / 2 tbsp butter
- 1 onion, sliced
- 15ml/1 tbsp plain flour
- 5ml/1 tbsp tomato paste ketchup
- 5ml/1 tbsp Dijon mustard Wasabi
- 5ml/1 tbsp lemon juice
- 150ml/ 1/4 pint/ 2/3 cup sour cream
- salt and black pepper
fresh herbs, to garnish
Using a sharp cook's knife, cut the tenderized steak into thin strips, about, 5cm/2in long. Heat the oil and half of the butter in a frying pan and fry the beef over high heat for 2 minutes, or until browned. Remove with a slotted spoon, leaving any juice behind.
Melt the remaining butter in the same pan and gently fry the onion for 8 minutes, until soft. Stir in the flour, tomato paste, mustard, lemon juice and sour cream. Return the beef to the pan and stir until the sauce is bubbling. Season well and garnish with fresh herbs.
