Serves
4-6 people
| Ingredients | |
| Butter | 8tbs |
| Medium onions, finely chopped | 2 |
| Mushrooms, halved | 500g |
| Plain flour | 3tbs |
| Beef stock | 500ml |
| Red wine | 60ml |
| Dijon style mustard | 1tbs |
| 28 day matured sirloin steak | 1kg |
| Salt and pepper to taste | |
| Sour cream | 250ml |
| Rice | 500g |
The perfect autumnal meal
This indulgent and spoiling stroganoff is a real crowd-pleaser. Making the most of seasonal mushrooms and the finest 28-day matured Waterloo Cottage beef.
Method
- 1. Heat 2 tablespoons of the butter in a large frying pan or stew pot over moderate heat. Add the onions and mushrooms and sauté until tender, about 5 minutes.
- 2. Remove the onions and mushrooms from the pan and set aside. To the same pan add 2 tablespoons butter and the flour. Stir to combine, and allow to cook until golden brown.
- 3. Add the beef stock, red wine or lemon juice, mustard, and the reserved onion mushroom mixture. Stir over moderate heat until the sauce thickens. Remove from the heat and set aside.
- 4. Boil water in a large pan or alternatively use a rice cooker and add rice for 15 – 20 minutes.
- 5. Cut the beef into strips about 1/2 inch (1 cm) thick and 2 inches (5 cm) long. In a separate pan over high heat, melt 2 tablespoons (30 ml) of the butter and sauté the beef strips, a few at a time, until brown. Add more butter to the pan if necessary. As each batch of meat is cooked, sprinkle it with salt and pepper and add it to the sauce. When all the beef has been cooked and added to the sauce, return the sauce to a boil. Cover and reduce the heat to a simmer for 15 minutes.
- 6. Add rice and the stroganoff is ready to serve.
