Beef Strogonoff
Ingredients
- 750 grams (1.5 pounds) tenderised steak, cut into fingers
- 190 milliliters (3/4 cup) red wine
- 2 onions, sliced
- 30 milliliters (2 Tbs) butter or margarine
- 5 milliliters (1 tsp) mixed herbs
- 2 cloves garlic, crushed
- 15 milliliters (1 Tbs) tomato paste
- 5 milliliters (1 tsp) salt
- 200 grams (1/2 pound) sliced mushrooms, softened in a little butter
- 125 milliliters (1/2 cup) sour cream
- 15 milliliters (1 Tbs) each flour and butter mixed together
Instructions
Marinate the steak overnight in the wine to tenderise it (much cheaper than buying expensive fillet steak). Next day drain well and pat dry with paper towels. Soften the onions in butter with the herbs and garlic. Add the meat, tomato paste and marinade, salt and pepper. Simmer gently on top of the stove until the meat is tender. Add mushrooms and simmer for a further five minutes, then crumble in flour and butter to thicken. Finally add cream slowly, a spoon at a time, and heat. Top with a little extra cream for a party (optional). Serves 6.
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