Beef Stroganoff is traditionally made with fillet steak but you can
use cheaper cuts of meat; all you need to do is cook the meat for
longer.
11⁄2–2 lb (roughly 1 kg) steak
1 medium onion
1⁄2 lb (225 g) button mushrooms
1 tsp mustard (preferably Dijon but French would do)
1 small (5 fl oz/150 ml) carton of single cream
2 tbsp sherry or brandy
Parsley
Butter
Oil
Salt & pepper
Method
1. Heat some oil in a large frying pan; cut the steak into fine strips
(straight from the packet, don’t wash it), sprinkle with a little
salt and pepper and quick-fry for a minute to seal the meat on
all sides before turning the heat right down and simmering very
gently for about half an hour.
2. Add a good lump of butter to the pan and fry the finely
chopped onions until soft and golden, then add the sliced
mushrooms and cook for another 2 or 3 minutes.
3. Stir in the mustard with the brandy (or sherry) and cream, and
warm through very gently to stop the cream curdling for 5–10
minutes.
4. Sprinkle with plenty of parsley and serve with plain boiled rice
and salad.
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