Chef's Corner
Beef Stroganoff
Serves 4
This is traditionally served with chips. However I serve it with rice or pasta and a nice green salad. The secret is to not over cook the beef, and to serve it straight away after cooking.
- 1 large white onion sliced very thinly
- 300g mushrooms, sliced very thinly
- 50g butter
- 300ml crème fraîche or sour cream
- 2 tablespoon good quality paprika (you could use smoked paprika for variation.) squeeze lemon juice
- 1 packet parsley leaves, finely chopped
- salt and pepper
- 800g beef fillet, cut into stroganoff strips
- 1 dash sunflower oil.
1. Melt the butter. Sweat of the of onions in the butter with a pinch of salt. Add the mushrooms and cook for a further 5 minutes or until cooked.
2. Add the crème fraîche, paprika, lemon juice to the onion mix and warm gently.
3. Heat a pan until very hot and add a dash of sunflower oil. Sear the beef for one minute then add to the sauce. Taste and season and serve.
© 2008 Polly Turner