Easy Beef Stroganoff (Mary Berry)

Flank steak is used in this version

Our weather has turned rainy and colder, so I was looking for something hearty and comforting for our Sunday dinner this past weekend.  David was coming over after running a half-marathon, so I knew he would be hungry.

We recently received a cookbook by Mary Berry (of British Baking Show fame) as a gift, and this was the first recipe I made from it.  The book has a wide variety of simple, straightforward recipes.

Stroganoff has basically four components:  beef, onions and mushrooms, finished in sour cream.  We served ours over rice but it is also frequently served with buttered noodles.  Parsley for a garnish.

It was easy, and fast, to use flank steak for the beef.  Yes, it is an expensive cut of beef, but it was worth it.

In advance,  I sliced the beef, sliced the shallots, opened the large tub of pre-cut mushrooms and the tub of sour cream.  Washed and chopped up the parsley, too.

So, while Tom made the rice (he used beef culinary stock instead of water which was a great idea), I made the stroganoff.  We finished at the same time. About 1/2 hour.  Pretty fast!  I started by browning the beef, then sauteeing the shallots and the mushrooms until dark and golden, and returning the beef to the skillet and stirring in the sour cream.  Adding parsley on top.

Served it with a nice salad, roasted carrots and an apple bomb for dessert (more on that later.)

---Barbara

Beef Stroganoff
(Cooking with Mary Berry)

Serves 4 (generously) 

2 T. butter
1 T. safflower oil (I used olive)
1 1/4 pound flank stead, trimmed and cut into strips (see note below)
8 shallots, quartered  (I sliced mine) (small onions would work, too)
10 oz. button mushrooms, halved ( I used 14 oz.  pre-sliced)
salt and black pepper
1 1/4 cups sour cream
chopped parsley to garnish

Note about the beef:  Slice it across the grain into thin strips, 1/4 inch thick and then cut into 2-inch lengths.  Be sure to use a very sharp knife.  The meat will slice better when the meat is very cold.  Then, you can let it warm up for sauteeing.

Melt the butter with the oil in a large frying pan.  When the butter is foaming, add the steak strips, in batches if necessary, and cook over high heat for 5 minutes or until browned all over.  Remove from the pan with a slotted spoon.

Add the shallots and mushrooms and cook about 5 minutes until browned.  (Mine took longer, more like 10 minutes.)

Return the steak strips to the pan and season with salt and pepper.  Stir in the sour cream and heat gently.  Garnish with the chopped parsley and serve at once with boiled rice.

B