Helen RandellBeef Stroganoff
December 31st 2008 19:44
Beef Stroganoff
625g beef, thinly sliced
1 tbsp oil
4 onions (I actually used leeks from our garden)
8-10 mushrooms
4 tbsp butter
1/2 glass white wine
salt and pepper
1 tablespoon tomato puree
1/2 cup sour cream
1 tsp chopped parsley
Marinate the meat in the oil for about half an hour. Chop the onions and finely slice the mushrooms and soften them both in the butter without colouring.
Add the wine and continue to cook gently for 10-15 minutes. Heat another frying pan and throw in the meat a few strips at a time. Let them brown. Add the onions and mushrooms, lower the heat. Stir in the tomato puree and season. Cook gently for 10-15 minutes more.
Add the cream and let it heat without boiling. Dust with chopped parsley.
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