“This classic Russian dish was named after the Strogonov Family”

• 700 g Fillet Steak
• 3 tbsp. plain flour
• Salt and Pepper
• 1 tbsp. Paprika
• 50 g Butter
• 1 large Onion, Thinly Sliced
• 225 g Chestnut Mushrooms, Sliced
• 300 ml Soured Cream or Greek Yogurt
• 1 tbsp. French Mustard
• Lemon Juice

Thinly Slice the steak into 5cm Strips. Season the flour with salt, pepper, and paprika then coat the beef strips in the flour.

Heat a deep frying pan, put in half the butter (or Olive Oil), add the onion, and fry over a low heat for 8-10 minutes, or until soft and golden.

Add the mushrooms and fry for a few minutes, or until just soft.

Remove the onions and mushrooms and keep warm. Increase the heat and, when the pan is hot, add the remaining butter (or Olive Oil), put in the beef strips, and fry briskly, stirring, for 3-4 minutes.

Return the Onions and Mushrooms to the pan and season to taste with salt and pepper. Shake the pan over the heat for 1 minute.

Lower the heat, stir in the cream and mustard, and cook gently for 1 minute; do not allow the cream to come to the boil.

Add Lemon Juice to taste and serve immediately.

Notes : Good with Rice or Tagliatelle. Butter can be substituted with 4tbsp of Olive Oil. We used Greek Yogurt instead and rump steak cut into thicker shorter strips. Very Very Filling

Source : 1000 Recipes : Page 323

Servings/Yield : 4 servings

Rating : 5 out of 5

Cuisine : European : Eastern : Russian

Course : Main

Tags: beef, food, pasta, russian, steak, strogonof, strogonoff, strogonov, veal