Simple Beef Stroganoff

a Russian classic

a Russian classic

While the media has been bombarding us with dreadful, goosebump-inducing tales of this ‘polar vortex’ sweeping across North America of late, I imagine Russia is chuckling at all the hysteria.

Because, of course, those hardy folk have been dealing with the very worse of the world’s winters for centuries.

And that’s probably why they’ve come up with some lovely comfort food-type dishes, such as stroganoff.

This is a pared down version that’s simple and makes use of easy-to-find ingredients. If you don’t want to go buying steak, thinly sliced tenderloin (or even pork in a pinch) would be a good substitute.

Beef Stroganoff (serves 3-4)

*adapted slightly from Jamie Oliver

  • 1 lb fillet steak
  • 6-8 large button mushrooms, thinly sliced
  • 1 small, white onion, thinly sliced
  • 2 tsps lemon zest
  • the juice of a lemon
  • 2 tsps paprika
  • 3 cloves garlic, minced
  • 1/2 cup sour cream
  • 2 tbsps butter
  1. Place the steak between two sheets of clingfilm (plastic wrap) and beat with a rolling pin until thin. Thinly slice then toss with the paprika and lemon zest.
  2. Melt the butter in a large frying pan, add the garlic, onion and mushrooms. Gently saute until golden then scoop out and set aside.
  3. Add the steak and fry gently for a few minutes until browned (adding more butter to the pan if necessary). Stir in the mushroom mixture again and the lemon juice. Let warm through.
  4. Take off the heat and stir in the sour cream. Season generously with black pepper before serving.

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