Beef Stroganoff

Tags: main dish, Russian
. Serves 4. 11 steps
20g butter   cook gently until soft Pour brandy into beef pan, set alight, let flames die down. Pour in mushrooms. Add meat. Stir in cream and season. If sauce is too thin, remove meat and boil sauce rapidly to a syrupy consistency
1 medium onion slice finely
225g mushrooms finely slice   toss over heat 1 minute
100ml white wine   add, boil rapidly to reduce
150ml beef stock
25g butter   heat very hot
1 tablespoon oil
340g beef fillet cut into strips 1.5cm thick, 5cm long sear rapidly; do not overcook
2 tablespoons brandy
2 tablespoons cream
salt and pepper
2 tablespoons sour cream   Tip into a warm serving dish, fork sour cream in roughly
The essence of a perfect beef Stroganoff is the speed at which the beef strips are cooked