2nd August 2011Saturday Night Stroganoff
Stroganoff is such a quick tasty dish. It’s traditionally made from fillet steak, but I find sirloin tastes just as good (if you don’t use non-fatty cuts). I cooked this on Saturday night and it was a big hit.
500g of sirloin steak (or fillet),1 large onion,350g of chestnut mushrooms,125ml of good beef stock,25g of butter,125ml of white wine ( I used sauvignon blanc – we enjoyed the rest of the bottle at the table with the meal),1tbsp sunflower oil,1tbsp paprika,3tbsp of brandy (optional – I used Napolean),1tbsp of grain mustard,150g soured cream, sprinkle of parsley.
I served this with basmati rice and green beans (on the side). What I did - Trim the fat from the steak and cut in to strips 1cm wide and 4cm long. Cut the onion in half and slice finely, slice the mushrooms. Melt half the butter in a frying pan and fry the onion over a low heat until soft. Add the mushrooms, increase the heat and cook for 2 minutes. Add the white wine and stock, boil until until all your left with is about 4tbsp of liquid. Tip in to a bowl and set aside. Wipe the pan clean with some kitchen towel. Add the oil and the rest of the butter to the pan. Heat until sizzling hot, then add the steak strips in batches, tossing until the meat in nicely brown on all sides. Stir in the paprika. If you’re using brandy, add it to the pan and simmer until its almost evaporated. Add the mushroom mixture and mustard to the pan and heat until everything is hot. Add the soured cream, keep stiring and make sure it dosen’t boil. Sprinkle in the parsley and serve with rice and your favourite greens (I used green beans).Bon appetite – the end result - NOM ï»¿