Tony Claxton's Recipes
Beef Stroganoff
Bef Stroganov		    

This recipe is from Russian Festive Cooking by Susan Ward © 1995. In the book she says that it is a 'heresy' to server this with rice. She doesn't mention noodles. She does say that a 'tuft' of deep fried straw potatoes on top is classic. I personally like this the best with rice. It also goes well with wide noodles.
Serves 6 to 8

                                   

Ingredients
1 T - Dry Mustard Powder
1 T - Sugar
6 T - Sunflower Oil
3 Large - Onions
1 Lb - Onions
2 1/2 Lbs - Beef Fillet
Salt and Black Pepper to taste
1 pt - Sour Cream
6 - Parsley Sprigs


Instructions
  • Combine mustard and sugar in a bowl with enough water to make a paste.
  • Slice onion and mushrooms, keep separate.
  • Cut beef into 1/2 inch wide strips.
  • Chop parsley.
  • Heat half of the oil in a large, shallow, heavy bottomed casserole.
  • Gently soften the onions, covered for about 25 minutes, stirring occasionally.
  • Uncover for the last 10 minutes and add the mushrooms.
  • Remove from the heat, drain and set aside in a bowl.
  • Heat the remaining oil in the casserole and brown half of the meat evenly.
  • Transfer to the container with the onion / mushroom mixture.
  • Saute the rest of the meat.
  • When it is browned, return the meat and vegetables to the casserole.
  • Stir in the mustard mixture.
  • Season to taste.
  • Add the sour cream a little at a time stirring continuously.
  • Cover and heat through gently for about 5 minutes.
  • Top each serving with a little parsley.


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