2 Tbsp (30 ml) olive oil
500 g beef strips
2 onions, peeled and chopped
1 cup (250 ml) hot beef stock
salt and freshly ground black pepper to taste
¼ tsp (2 ml) ground
cayenne pepper or paprika
2 tsp (10 ml) chopped fresh parsley or ½ tsp (3 ml) dried
250 g button or brown mushrooms, halved
2 Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for thickening
½ cup (125 ml) sour cream
- Heat the oil in a heavy-based saucepan and brown the beef until golden. Add the onions and sauté until soft. Stir in the stock with the seasoning, cayenne pepper and parsley and bring to the boil. Reduce heat and simmer for about 40 minutes.
- Add the mushrooms. If preferred, thicken the sauce with a paste of flour and water. Stir in the sour cream and serve immediately with noodles or rice.
Serves 4-6
Variation
For a change from the traditional stroganoff, top with pastry and bake as a pie.
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