Why Beef Stroganoff?
Every now and then there comes a time to go back to ones roots. In our busy lives it is easy to get side tracked by the need to have the latest of everything that we forget that, the humble old fashioned can sometimes be just what we need.
As much as I love new food trends, styles, and restaurants I find myself smiling when I see that at the heart of a great modern dish is the sound understanding of traditional techniques.
Old fashioned and traditional recipes hallmark the food we eat today as they all come down to the basics of solid techniques, and good quality yet simple ingredients. Otherwise how could the combination of beef, onions, mushrooms and sour cream leave me feeling like I have had a five star gourmet meal?
900g rump or fillet of beef
1 onion, finely chopped
4 tablespoons butter
250g button mushrooms, sliced
250g sour cream
Cut the steak across the grain into 2 cm thick slices and season with pepper.
In a large heavy based pan melt half the butter and sweat the onions until they just start to get a little colour. Add the beef and sauté for 5 minutes until all sides are golden brown. Remove from the pan and keep warm.
In the same pan add the other half of the butter and add the mushrooms. Cook the mushrooms until they are golden brown. Return the beef to the pan. Season with salt and nutmeg. Add the sour cream and all to reduce slightly.
Serve with potatoes, tagliatelle or boiled rice.