Another recipe for you all. This experimental stroganoff worked well, so I thought you might enjoy it too. I’ve no doubt it could be multiplied up wonderfully to serve more people.
Dan’s Lazy Beef Stroganoff
- 2 medium-sized sirloin steaks, thinly sliced (use a very sharp knife and try to cut slices no larger than your little finger)
- 1 large onion, diced
- 100g fresh mushrooms, thinly sliced
- 100g fresh mushrooms, diced
- Small tub (~225g?) sour cream
- Black pepper
- 3/4 level teaspoon ground nutmeg
- (optional but really tasty) Sherry
- Put two tablespoons of butter in a large frying pan over a medium to high heat and allow to melt. Add the beef and gently fry until browned, adding freshly-ground pepper. Transfer the beef to a bowl.
- Add the onion to the pan and gently fry in the remaining butter and beef fat until fully softened. Add the onion to the bowl of beef.
- Adding more butter if necessary, fry the mushrooms until very soft.
- Add the sour cream and stir thoroughly to form a sauce of uniform colour.
- Liberally grind pepper into the sauce, and stir in the nutmeg.
- Optionally, add a splash (about half a glass) of sherry into the sauce. This’ll add a fantastic fruitiness to the finished dish. Or you could try rubbing the beef with sherry or perhaps even port before cooking – just a thought.
- Return the onions and beef to the pan and gently simmer together for about ten minutes, to allow the flavours to be absorbed.
- Serve poured over tagliatelle verdi and with an accompanying green salad.
Hope it turns out as delicious for you as it did for me.