Classic Beef Stroganoff

Ingredients

30ml butter or full-fat margarine 15ml olive oil

725g beef stroganoff strips 1 onion, chopped

250g white mushrooms, sliced 2 cloves garlic, finely chopped Handful of thyme, with the leaves picked off the stem

2ml paprika

25ml cake flour, seasoned with salt and black pepper

15ml tomato paste

15ml Dijon mustard

½ beef stock cube, dissolved in 200ml hot water

250g tub sour cream

Flat leaf parsley, to garnish Method

In a pan, heat together half the butter and half the oil. Toss and turn over high heat, to brown the strips all over before removing from the pan. Repeat with the other half of the meat, using the remaining butter and oil. Set aside all the browned meat.

Add the onion and mushrooms to the same pan, and shake over medium heat for 3 to 5 minutes, until tender, adding the garlic and thyme towards the end of this time.

Combine the paprika and seasoned flour, and stir into the pan with the tomato paste, mustard and hot stock. Add the browned beef strips. Simmer covered, on low, for 3 to 5 minutes. Do not boil or overcook.

Stir in the sour cream off the heat, and preferably serve immediately, but if not, you might need to adjust and perfect the sauce consistency while reheating, with a dash of sherry, brandy, milk or beef stock. |