Frances Bissell

Beef Stroganoff for Two

Preparation info
    • Difficulty

      Medium

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

For this quick recipe, as for the previous one, I use rump steak, feather steak or the tail-end of fillet, which your butcher should let you have cheaper than the premium cut.

Ingredients

  • 400 g (14 oz) steak
  • 1 shallot, finely chopped
  • 150

Method

Slice the steak, flatten the slices, and cut into finger-size pieces. Fry the shallot, then the mushrooms, in the butter, and when soft, add the meat. Cook for a minute or two on a high heat, and then add the crème fraiche or soured cream. Season to taste and serve.

This is excellent served over a bed of rice, especially a mix of basmati, wild rice and Camargue red rice.

The rec