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Do you have a favorite recipe for every occasion? You do! Well here's your chance to share them with our readers.
Do you have a favorite recipe for every occasion? You do! Well here's your chance to share them with our readers.
Quick Supper Recipes
Beef Stroganoff Recipe
By: Kit Heathcock (2009-09-11)
A delicious recipe for a quick weekday supper, beef stroganoff works well as a family meal that kids will enjoy but can also make an elegant meal for last-minute guests. Tender slices of beef fillet cooked very briefly so that they stay tender with a creamy sauce that turns it into a luxurious dish.
For a good beef stroganoff you do need to use a good cut of meat. Beef fillet is the best, but any other prime steak cut, such as sirloin will work well too. Don’t be tempted to economize and use stewing steak, though as it needs long slow cooking to soften it.
Recipe for Beef Stroganoff
(Serves four)
Ingredients
1 ½ lb beef fillet
1 large onion, thinly sliced
½ lb button mushrooms, sliced
1/3 stick of butter
3 tablespoons sunflower oil
1 ¼ cups soured cream
1 tablespoon paprika
2 teaspoons lemon juice
salt and pepper
small bunch parsley, washed and chopped fine.
Cut the fillet across the grain into thin slices about ½ inch wide or less. Melt the butter in a large frying pan and cook the onion and the paprika over a low heat until soft and translucent. Add the mushrooms to the pan and continue to cook gently for about three more minutes. Remove the onions and mushrooms to a warm plate.
Use the same pan to heat 1 ½ tablespoons of sunflower oil until hot. Quickly fry half the beef fillet strips, turning now and then for about one minute. Remove to another plate, season with salt and pepper. Now fry the rest of the strips in the remaining oil, then transfer to the plate.
Put the onions and mushrooms back in the pan and pour in the cream. Bring to a gentle simmer and cook for one minute until it thickens slightly. Return the beef fillet strips to the pan and warm through gently for one more minute, without letting the mixture boil, as this can toughen the meat. Stir in the lemon juice and chopped parsley.
Serve with rice and salad or with baby potatoes and steamed vegetables.
Copyright Kit Heathcock 2009
