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Bœuf Stroganoff
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Patience Gray and Primrose Boyd
Published 1957
This is a simple preparation of tender beef fillet cut into strips, sautéd in butter, and embalmed with mushrooms in a sour cream sauce.
Ingredients
1½ lb - salt and ground pepper
- an onion
½
Method
Cut the fillet into ½-inch slices, salt and pepper them, beat them with the blunt edge of a chef’s knife, and cut them into strips about 3 inches long and 1 inch wide.
Hash the onion, slice the mushrooms and sauté them in 2 ounces of butter in a sauté-pan or aluminium frying-pan. In another pan, which should be made very hot, melt the remaining 2 ounces of butter, and fry the strips of