Feed your appetite for cooking with Penguin’s expert authors
Quick Steak Stroganoff
Introduction from Fay Ripley
I once spent a long hard winter in Moscow,working on a low-budget movie. It was minus 30 degrees and the way they kept my body temperature up was to feed me hot stroganoff every half-hour and have two large Russian grandmas embrace me tightly in between shots. I couldn’t eat stroganoff for years, but will never tire of a big buxom bear hug.
Ingredients
Method
Cut the steak into finger-width strips and, in a non-stick pan, fry in batches in half the oil on a high heat for 3–4 minutes until golden brown all over. Set
aside, cover with foil and keep warm. Wipe the pan with a piece of kitchen roll in between each batch.
In the same pan, with the lid on, fry the onion in the butter for 4 minutes until soft. Add the garlic for 1 minute, then the mushrooms and tarragon for a few
minutes until the mushrooms are tender. Add the tomato purée. Stir and add the mustard, then put the meat back in.
Stir to coat and remove from the heat. Stir in the soured cream. Serve with tagliatelle or basmati rice.
Babies: Chop up nice and small.
You: Season on your plate. Scatter some parsley and a pinch of paprika over.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.