Beef Stroganoff Recipe

[Swisslulu]

750gr Steak (I use rump)
80gr butter
1 medium onion
500gr mushrooms
2/3 cup of water
2 beef stock cubes
2 tablespoons tomato paste
300ml carton of sour cream
1 teaspoon cornflour

Slice steak across the grain into thin strips. Chop the onion and slice the mushrooms thinly.

Heat half the butter till sizzling and then quickly fry the meat, only using about a quarter each time so the meat doesn't stew. Remove all the meat and add the remaining butter and gently fry the onions and mushrooms until tender. Return the meat to the pan with the water, crumbled stock cubes and tomato paste. Bring to the boil, reduce heat, cover and simmer for about 5 minutes. In a bowl, mix the cornflour into the sour cream and add to the pan, stirring till it is well combined. Increase heat and stir till the mixture boils and thickens. Reduce heat and simmer for a couple of minutes. Season with salt and pepper.

[Dot]

Thanks Lesley, have run a copy off.

[John M]

a variation is to slice a couple of pickled gherkins and add to the mix, the vinegar cuts the acidity of the tomato paste and the gherkins add an interesting flavour.

[Shirley]

I make it the same but use a Continental recipe base in place of the beef cubes (buy them when on special) & i never put sour cream in it.
We like parmesan cheese on same.

Savoury mince is always good to take frozen, you can put some curry in it if you want a change, have it with rice, pasta or vegies, I use the containers that take away food comes in, they stack good in our freezer, you can buy them in Coles.

[Keith Morris]

750gr Steak (I use rump)
80gr butter
1 medium onion
500gr mushrooms
2/3 cup of water
2 beef stock cubes
2 tablespoons tomato paste
300ml carton of sour cream
1 teaspoon cornflour

Slice steak across the grain into thin strips. Chop the onion and slice the mushrooms thinly.

Heat half the butter till sizzling and then quickly fry the meat, only using about a quarter each time so the meat doesn't stew. Remove all the meat and add the remaining butter and gently fry the onions and mushrooms until tender. Return the meat to the pan with the water, crumbled stock cubes and tomato paste. Bring to the boil, reduce heat, cover and simmer for about 5 minutes. In a bowl, mix the cornflour into the sour cream and add to the pan, stirring till it is well combined. Increase heat and stir till the mixture boils and thickens. Reduce heat and simmer for a couple of minutes. Season with salt and pepper.

"tanks" here Leslie: Is that 2/3rds cup of water. or 2 to 3 cups of water .?.
Keith.

[Swisslulu]

Two thirds of a cup, Keith unless you want to swim in it.