This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
Ingredients
- 1 1/2 lb lean chuck steak
- 2 large onions
- 2 oz butter
- 10 fl oz dry white wine or dry cider
- 1 lb chestnut mushrooms wiped and sliced
- 10 fl oz sour cream
- freshly grated nutmeg
- sea salt and black pepper
Servings:
Instructions
- Trim the meat and cut it into thin strips about 1/4 inch wide and 2 inches long.
- Peel and halve the onions, then slice each half into half moon wedges and seperate out the layers.
- Melt the butter in a thick based saute pan or a flameproof casserole. Gently soften the onions for about 5 minutes or until pale gold. Remove to a plate with a slotted spoon.
- Turn the heat up high and add the pieces of meat to the casserole, a few at a time and brown all over before removing with a slotted spoon. . When all the meat is cooked in this way return the onion and all the meat to the pan.
- Season with salt and pepper and pour in the wine or cider. Bring to a simmer then cover and cook very gently on the top of the stove for 90 minutes, stirring from time to time.
- Stir in the mushrooms then cover again and cook very gently for a further 30 minutes or until the meat is tender.
- Check the seasoning then stir in the sour cream with a good grating of nutmeg. Let the cream heat through but not boil. Serve immediately.
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