Name: Beef Strogonoff
Ingredients: 750 gram (1.5 pounds) tenderised steak, cut into fingers; 190 milliliter (3/4 cup) red wine; 2 onions, sliced; 30 milliliter (2 Tbs) butter or margarine; 5 milliliter (1 tsp) mixed herbs; 2 cloves garlic, crushed; 15 milliliter (1 Tbs) tomato paste; 5 milliliter (1 tsp) salt; 200 gram (1/2 pound) sliced mushrooms, softened in a little butter; 125 milliliter (1/2 cup) sour cream; 15 milliliter (1 Tbs) each flour and butter mixed together

Beef Strogonoff

Ingredients

750 grams (1.5 pounds) tenderised steak, cut into fingers
190 milliliters (3/4 cup) red wine
2 onions, sliced
30 milliliters (2 Tbs) butter or margarine
5 milliliters (1 tsp) mixed herbs
2 cloves garlic, crushed
15 milliliters (1 Tbs) tomato paste
5 milliliters (1 tsp) salt
200 grams (1/2 pound) sliced mushrooms, softened in a little butter
125 milliliters (1/2 cup) sour cream
15 milliliters (1 Tbs) each flour and butter mixed together

Instructions

Marinate the steak overnight in the wine to tenderise it (much cheaper than buying expensive fillet steak). Next day drain well and pat dry with paper towels. Soften the onions in butter with the herbs and garlic. Add the meat, tomato paste and marinade, salt and pepper. Simmer gently on top of the stove until the meat is tender. Add mushrooms and simmer for a further five minutes, then crumble in flour and butter to thicken. Finally add cream slowly, a spoon at a time, and heat. Top with a little extra cream for a party (optional). Serves 6.