"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
Originally this called for beef fillet but you can substitute good quality rump steak, about 1kg cut into fine strips about 4cm x 1cm
1 tbsp. butter
1-2 cups brown mushrooms sliced thinly
1 tbsp. olive oil
1 large onion sliced thinly
1/2 cup beef stock or cubes with water
2 tbsp. soy sauce
1/2 cup cream
Freshly ground (coarse) black pepper
Salt to taste.

Directions:
Directions:
Melt the butter in a heavy duty casserole and fry the mushrooms until they release their liquid approx. 6 minutes. Put to one side.
Using the same pan heat the olive oil and brown the meat. Add onion and cook until soft and translucent, keep cooking until there is a fair amount of liquid in the pan. Add the soy sauce and the stock and simmer for about 45 minutes on low heat. You may need longer if the meat is still not fully cooked.
When the meat is cooked add the cream and plenty of the pepper. Add either extra soy sauce or salt to your taste.
Return the mushrooms to the meat and reheat for a few minutes, if sauce needs thickening add some cornflour mixed with a little water, being careful not to make it too thick.
Serve with mashed potatoes or rice with a serving of green beans.
This can be left overnight when the flavours improve.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
20 minutes plus cooking time.

 

 

 

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