Beef Stroganoff 3

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

A recipe made with beef and served with the rice and salad.
 

Ingredients

  • 2 large onions, sliced
  • 25 g/1 ounce/2 tablespoon butter or margarine
  • 450 g/1 1b braising steak, cut into thin strips
  • 450 ml/ 3/4 pint /2 cups beef stock, made with l stock cube
  • Salt and freshly ground black pepper
  • 30 ml/2 tablespoon plain (all-purpose) flour
  • 30 ml/2 tablespoon water
  • 30 ml/2 tablespoon tomato puree (paste)
  • 150 ml/ 1/4 pint /2/3 cup crème fraiche
  • 225 g/8 ounces/1 cup long-grain rice
  • A green salad, to serve
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Directions

  1. 1. Fry (sauté) the onions in the butter or margarine in a flameproof casserole (Dutch oven) for 2 minutes, stirring,
  2. 2. Add the steak and fry for a further 2 minutes, stirring.
  3. 3. Add the stock and a little salt and pepper. Bring to the boil cover, reduce the heat and simmer very gently for 1 1/2 hours or until the beef is really tender.
  4. 4. Blend the flour with the water. Stir in a little of the hot beef liquid, then stir this into the beef. Bring to the boil, stirring, and cook for 2 minutes.
  5. 5. Stir in the tomato puree and crème fraiche. Reheat.
  6. 6. Meanwhile, cook the rice according to the packet directions. Drain in a colander. Make the salad. Taste and re-season the beef if necessary. Serve the casserole with the rice and salad.