Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 25

Beef Stroganoff

I know, I know. Totally from the same school as Chicken Kiev in terms of 80s nostalgia and naffness. But wasn’t it good, particularly if it came in a ready meal? We knew not what we did. I used to beg for Beef Stroganoff as a child. I think, as a worthy vegetarian, it became Quorn Stroganoff and now, somewhere in the middle, the last time I had anything resembling it was a mushroom variety in a pub in Cornwall. Good old retro food.

SERVES 4

1 tablespoon of olive oil or butter, plus extra oil

1 onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

2 handfuls of mushrooms, roughly chopped

500g/1lb 2oz of beef fillet, chopped into strips 1cm/½ inch wide and thick

1 teaspoon of paprika

Juice of ½ a lemon

A splash of vermouth

60ml/¼ cup of sour cream

A handful of fresh chopped parsley

Put a frying pan on a low heat and drop in the oil or butter. Add the onion and garlic and sweat for a few minutes, making sure they don’t brown. Add the mushrooms and cook until they are golden. Put this mixture to the side.

In the same pan, heat a little more oil and add the beef strips, the paprika and the lemon. Toss around. Cook for a minute or so, and then splash on the vermouth. Pour the mushroom and onion mixture back in the pan, cook for another minute but no longer, and then take off the heat and add the sour cream and the parsley. Mix it all together and serve with some simple boiled potatoes or rice.