Beef Stroganoff or Beef-Stroganov (in Russian Bef-Stróganov) is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. The dish is named after the Stroganov family, a distinguished Russian family involved in the settlement of Siberia, although the exact history of the name is unknown. Recipes of braised meats finished with sour cream are fairly typical of medieval Russian cookery but this dish is a favourite all over the world including in New Zealand where we normally have strips of beef as opposed to the traditional cubes and serve it on a bed of rice as opposed to the traditional Russian cooked potato strips.

Serves 2-3

Method

1. Cut the beef into slices about 8mm thick and then each piece into strips about 3 x 6cm.

2. Season with salt and pepper.

3. Heat the butter in a wide (preferably non-stick) frying

pan and, when hot, brown the beef quickly, a little at a

time, for 1-2 minutes only. Transfer to a warm dish.

4. Reduce the heat and add the onion. Pan-fry 2-4 minutes,

add the mushrooms and pan-fry a further 1-2 minutes

until they begin to soften.

5. Stir in the flour and cook 1 minute.

6. Stir in the beef stock with the tomato puree

and mustard.

7. Simmer, stirring for 4 minutes before returning the meat

and juices to the pan with the sour cream.

8. Heat gently. Serve with pasta or rice, sprinkled with

chopped parsley.

Ingredients

300-350g

trimmed beef fillet

2 Tbsp

butter (or lite olive oil spread)

1 small

onion, peeled and finely chopped

125g

mushrooms, sliced

1 Tbsp flour

1 cup

beef stock

2 Tbsp

tomato puree

1 Tbsp

Dijon or French mustard

½ cup

lite sour cream

Pasta or rice to serve

Chopped Parsley