Beef Stroganoff

This is one of those recipes popular in the 1970s that deserves to be revived, not that it’s ever really gone out of fashion in our house. Nor have prawn cocktails, come to think of it, though I’ve yet to serve up Scampi In A Basket.

Beef Stroganoff has been thoroughly mongrelised over the years and I doubt if many 19th century Russians would recognise what’s usually put on the table today.

The original recipe, apparently, had no mushrooms and no onions, ingredients now considered integral. This is my version.

Beef Stroganoff

Image of Beef Stroganoff

Ingredients:

8 oz/225g fillet steak

150g/about 5 oz mushrooms, sliced

1 large onion, finely sliced into half moons

2 heaped tbsp creme fraiche

Heaped tbsp chopped parsley

A nut of butter and a little oil

A grating of nutmeg

Salt and freshly ground black pepper

Method:

Image of steak strips bashed flat

Cut the steak into thin strips, place them between two layers of grease-proof paper then bash them flat with a rolling pin or meat mallet.

Slice the onions and mushrooms.

Image of mushrooms, whole and sliced

Heat the butter and oil in a deep frying pan over a moderate heat and fry the mushrooms briefly. Remove and set aside.

Put the onions in the pan and fry gently until golden. Remove and set aside with the mushrooms.

Increase the heat and flash fry the steak strips quickly on each side – you’re aiming for some colour on them without over-cooking.

Image of steak strips being flash fried

Reduce the heat, put the onions and mushrooms back into the pan, stir in the creme fraiche and heat through gently.

Add the parsley, a grating of nutmeg and salt and pepper to taste.

Traditionally served with rice.

Image of Mrs Portly's cat sleeping off an overdose of steak trimmings

Mrs Portly’s cat sleeps off an overdose of steak trimmings

9 thoughts on “Beef Stroganoff

  1. Fantastic…sounds just about exactly like Mom’s recipe she always made when I was growing up. Mom said though instead of nutmeg, she used a small dash of Worcestershire sauce and served over broad noodles. And she also loved your feather steaks with the black olive butter recipe too…says she’s on her way for dinner!😉

  2. Pingback: Classic Cheese Souffle | Mrs Portly's Kitchen

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