lundi 29 septembre 2008

Beef Stroganoff

1kg fillet steak, membrane removed, cut into thin strips
225g button mushrooms
275g small onions, sliced
75g clarified butter, otherwise unsalted butter
1 teaspoon cornflour
275ml sour cream
2 teaspoons French mustard
6 tablespoons coarsely chopped parsley
salt and freshly ground black pepper

Season the meat with a generous amount of black pepper. Set aside in a
cool place. Wipe mushrooms if necessary, slice each one in half. Put 2
tablespoons of the sour cream into a small bowl, and add the cornflour.
Mix until creamy and well blended. All these preparations, including the
cooking of the onions and mushrooms can be done ahead of time.
About 30 minutes before serving, melt half the butter in a large
frying-pan over low heat. Add the sliced onions and cook until slightly
Add mushrooms and increase the heat to medium.
Cook, stirring frequently for about five minutes, until the vegetables are golden but not browned.
Lift the vegetables out of the pan and keep warm.
Increase the heat to high, add the rest of the butter and let it become hot. Once hot, add the strips of beef. Cook for 3-4 minutes, turning and keeping the centre of the meat medium rare.
Reduce heat and return vegetables to pan. Cook, stirring, until all the ingredients are mixed through. Slowly pour on the sour cream, allowing mixture to get hot.
Turn into a warm serving dish, add chopped parsley and serve immediately.
Serve with mashed potatoes, noodles or rice.

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