BEEF STROGANOFF

[ JO’S KITCHEN ]

750g FILLET STEAK

125g BUTTER

1 MEDIUM ONION

500g SMALL MUSHROOMS

SALT

PEPPER

2/3 CUP WATER

2 BEEF CUBES

2 TABLESPOONS TOMATO PASTE

300ml SOUR CREAM

1 TEASPOON CORNFLOUR

REMOVE FAT & SINEW FROM STEAK & CUT INTO 1cm STRIPS. FINELY CHOP ONION & THINLY SLICE MUSHROOMS.

HEAT 60g BUTTER IN LARGE FRYING PAN UNTIL VERY HOT, ADD QUARTER OF THE MEAT, COOK VERY QUICKLY UNTIL GOLDEN BROWN,REMOVE FROM PAN IMMEDIATELY. REPEAT WITH REMAINING MEAT A QUARTER AT A TIME.

ADD REMAINING BUTTER TO PAN, ADD ONION & SAUTE GENTLY TILL ONION IS LIGHTLY BROWNED, ADD MUSHROOMS & COOK UNTIL TENDER.

RETURN MEAT TO PAN WITH SALT, PEPPER, WATER, CRUMBLED STOCK CUBES & TOMATO PASTE. STIR UNTIL COMBINED. BRING TO BOIL, REDUCE HEAT & SIMMER, COVERED, FOR 5 MINUTES.

MIX CORNFLOUR WITH SOUR CREAM & GRADUALLY ADD TO MEAT MIXTURE, STIRRING UNTIL MIXTURE BOILS & THICKENS. REDUCE HEAT & SIMMER, UNCOVERED, FOR 5 MINUTES.