Beef Stroganoff
One of those classic dishes that never seem to go out of fashion. A heady concoction of red wine and beef steak topped with sour cream.
Serves 2
1 lb. rump steak, cut into 1 inch strips
1 cup red wine
2 oz. butter
2 sliced onions
4 oz. sliced mushrooms
Pinch of nutmeg
1 oz. flour
4 tablespoons tomato purée
2 cups stock
1 cup sour cream
Sprinkle the meat with seasoning and a bit of the red wine and keep aside, about 2 hours before you actually start cooking.
Melt butter in a saucepan and fry onions and mushrooms till soft but not brown. Add in the meat and fry gently for 4-5 minutes. Stir in the flour and cook for 2 minutes. Add tomato purée and stock and simmer for 10 minutes. Add in the remaining wine and sour cream just before serving.
For best results, add in the sour cream and then take the pan off the heat. This will ensure that the cream does not curdle and lend a mottled appearance to the dish.