Bœuf Stroganoff – I

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1963

  • About


  • 2 pounds rump or fillet of beef
  • freshly-ground black pepper
  • 2 tablespoons finely-chopped


Cut steak across the grain into slices ½ inch thick. Season to taste with freshly-ground black pepper and flatten each slice with a wooden mallet.

Sauté onion in half the butter until it just begins to turn colour; add sliced beef and sauté for about 5 minutes, turning pieces so that all sides