Beef Stroganoff

This classic beef dish was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. Apparently, Count Stroganoff, was also not just a diplomat but also a scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe. The dish is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries.

When we were in St Petersburg in 2005, we ate the dish in a restaurant right opposite the home of Count Stroganoff!

INGREDIENTS

Serves 2

• 300 gms lean beef (tenderlo9in or top sirloin)
• 1 medium sized bombay onion
• 300 gms canned mushrooms
• 50 gms butter
• a pinch of nutmeg powder
• salt and freshly milled black pepper
• 140 ml soured cream

“Wine substitute” :

• 1 tsp grape vinegar
• 1 tsp worcestershire sauce
• 1/2 tsp sugar
• 150 ml water

DIRECTIONS

Slice beef into strips of 1.5 cm wide by 5 cm long. Its not necessary to wash the meat if you buy it packed from the supermarket but if you prefer to do so, wash then squeeze away the water and place in colander while preparing the other ingredients.

Peel onion and cut into 2 lengthwise then slice 1/2 cm thick across. Drain mushrooms, rinse and slice lengthwise. Prepare the “white wine” substitute by mixing everything in a small bowl and put aside.

In a shallow pan, melt 3/4 of the butter over medium heat – careful not to let the butter overheat and burn. Add the sliced onions and allow it to gently soften, turning it around until it turns a golden brown.

Remove from pan, turn the heat up a bit and add a few pieces of meat at a time to brown them.

When the last portion of meat is brown, return all the meat to the pan, add the onions, the “wine substitute” and salt and pepper to taste. Mix well, lower the heat and let it simmer, stirring occasionally.

While that is cooking, heat a smaller pan and melt the rest of the butter. When hot, add the sliced mushrooms and fry them well on medium heat until all the water is gone. (Careful – the mushrooms will jump about if its too hot!)

Add the cooked mushrooms to the meat and let it simmer on medium heat until the meat is tender. Test by cutting a piece and trying it out.

When the meat is cooked, stir in the sour cream and nutmeg, let it just heat through and remove from heat.

Serve hot.