Beef Stroganoff
Ingredients:
500g/1lb topside or rump steak
1 level teaspoon salt,
Ground black pepper
2 small onions
125g/4oz mushrooms
60g/2oz butter
1 rounded teaspoon plain flour
1 rounded teaspoon tomato paste
150ml/ ¼ pint beef stock or ¼ pint water and ½ beef stock cube
150ml/5 fl oz soured or cultured cream
Chopped parsley
Cooked rice
Method:
Beat meat well with a rolling pin; trim off any excess fat. Cut across grain of meat
Into ¼ in strips; cut strips into 1” lengths.
Place on a plate and sprinkle with salt and pepper.
Peel and slice onions.
Wash and slice mushrooms.
Melt butter in a saucepan; add onions and mushrooms and fry for 4 minutes, stirring occasionally.
Add meat and fry for a further 5 minutes. Stir in flour and cook gently for about 2 minutes.
Add tomato paste and stock.
Bring to boil, stirring continuously; cover and simmer for 15 minutes.
Stir soured cream into beef; pour over rice and sprinkle with chopped parsley.
Serve immediately with crisp green salad.
For the rice:
2 cups rice
4 cups water
Salt and pepper
Knob of butter.
Boil the water with the salt, pepper and knob of butter.
While bubbling add the rice and stir.
Cover with lid and simmer for 20 minutes.
