Beef Stroganoff
3 Tbs (45 ml) butter
1 Tbs (15 ml) vegetable oil
2 lb (1 kg) fillet of beef, trimmed of fat and cut across the grain in 1/4 in (1 cm) slices
1/2 cup (125 ml) thinly sliced scallions
1/4 lb (100 g) mushrooms, thinly sliced
1 Tbs (15 ml) flour
1/2 (125 ml) cup white wine
1/2 cup (125 ml) sour cream
1 Tbs (15 ml) tomato paste
1/4 tsp (1 ml) Worcestershire sauce
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) finely chopped parsley
Heat the butter and the oil in a heavy skillet over high heat. Fry the
slices of beef about 2 minutes on each side, until lightly browned.
Transfer the meat to a plate. Add the scallions and mushrooms to the
skillet and cook, stirring frequently, 3 to 4 minutes, until lightly
browned. Add the flour and mix thoroughly with the vegetables, then pour in
the white wine and stir until well combined and slightly thickened. Add the
sour cream, tomato paste, Worcestershire sauce, salt and pepper and stir to
combine. Return the beef to the skillet, along with any juices that have
accumulated in the plate. Coat the meat thoroughly with the sauce, cover
the pan, and simmer over low heat for 2 or 3 minutes, until the meat is
heated through. Sprinkle with parsley and serve immediately. May be served
with noodles (a must for me) or rice. Serves 4 to 6.