Victoria Crebbin's COOKBOOK

12:17pm Thursday 27th March 2008

Here is a recipe for a really quick and tasty dish. It can be made from scratch in approximately 20 minutes - about the same time it takes to cook the accompanying rice, noodles or potatoes (the traditional garnish in Russia is crisp potato straws).

Recipes of braised meats finished with sour cream are fairly typical of medieval Russian cookery and many variations of the original recipe can be found throughout the world.

The brandy, Worcestershire sauce, paprika and mustard are all optional, but they make very tasty additions!

Beef Stroganoff

Ingredients (serves 4)

30g butter

1 tbsp olive oil

750g rump steak, cut into thin strips

1 onion, peeled and finely sliced

250g button mushrooms, cleaned and sliced

1 garlic clove, peeled and crushed

3 tbsp brandy

A few drops of Worcestershire sauce

1 tsp paprika

2 tsp Dijon mustard

300ml crème fraiche or whipping cream

Salt and black pepper

Finely chopped fresh parsley

Method

1 Melt the butter and oil together in a large frying pan over a moderately high heat. Add the strips of meat and cook for five minutes or until lightly browned all over.

Meanwhile slice the onion and mushrooms. Remove the meat from the pan with a slotted spoon.

2 Add the onion and mushrooms to the pan and cook for five minutes until soft. Add the garlic and cook for a couple more minutes. Add the brandy and a few drops of Worcestershire sauce to the pan to deglaze it.

3 Return the meat to the pan. Add the paprika, mustard and cream, then stir everything together until thoroughly heated. Season to taste with salt and pepper.

To serve

Garnish with parsley and serve immediately accompanied by rice, noodles or mashed potatoes.

Notes

The beef can also be substituted by pork fillet.

This dish can be frozen. Defrost before reheating and ensure that it is piping hot before serving. You may need to add a drop more cream/crème fraiche on reheating.

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