recipe

[jp1]

could some really nice person please provide me with nice beef strogonoff recipe, not too hard though

thanks

[Kim A]

340g fillet beef, 55g butter, 1 med onion, finely sliced, 225g sliced mushrooms, 100ml white wine, 150ml beef stock, 1 tablespoon oil, 2 tablespoons brandy, s+p, 2 tablespoons double cream, 2 tablespoons sour cream.

Cut beef into 2 inch strips, about the thickness of a finger, melt half the butter in a frying pan, cook onion until soft and golden. Add mushrooms and fry for 1 min. Add wine and stock, boil rapidly to reduce liquid to about 2 tablespoons. Stir well, then remove everything to a bowl. Heat the oil and the rest of the butter in the pan. Get it as hot as you dare. Drop in the beef strips in small batches and fry FAST (very important) to brown the edges, without allowing the centre to overcook. Remove the strips to a plate as soon as they are brown. Once all strips are brown, turn the heat down under the pan. Pour the brandy into the hot pan and set it alight. Once the flames have died down, pour in the stock and mushroom/onion mixture. Add the meat and any juices to the pan and stir in the double cream. Taste the sauce and season. If the sauce is too thin, remove the meat and boil the sauce rapidly to a syrupy consistency. DONT leave the meat in at this stage, if you boil fillet steak, you end up with rubber bands......Once the sauce is thick, add the meat again and reheat gently. Tip into a warmed serving dish and fork the sour cream roughly through it. TRaditionally served with plain boiled rice. This recipe serves 4 and is very good accompanied by a glass of red burgundy. Enjoy!

[nickmo]

Beef, sliced thinly, onion, sliced as well, stock - about half a pint. Mushrooms, sliced. Salt & pepper. Oil for frying. Sour cream. paprika

Brown the beef, remove from pan. Add onion, cook til clear, add beef back in pan, add stock, and reduce til nice and thick, add mushrooms, paprika and cream , stir, season if needed & cook for 5 mins more and serve over noodles, tagliatelle or white rice. Do not over cook the meat as it willl toughen if left for too long.

You can tart it up with a little flour stirred in to thicken, and herbs as well if you want. The basic recipe though can be done in 10 mins max, so dead easy.

If you have not got sour cream, put a little lemon juice in double cream and leave at room temp for 15 mins. Don't put in too much paprika as it will spoil the taste of the meat, but you do need it to make a proper strog. Cook in butter if you want in place of the oil. Use the best neef you can get for this as it really pays off.

[Buenchico]

The BBC website has got lots of versions but this one looks nice & simple:
http://www.bbc.co.uk/food/recipes/database/quickbeefstro ganoff_8250.shtml

Chris