About this recipe:This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup! Try it and you'll taste the difference. Serve with mash or pasta.
500g beef sirloin steak
2 tablespoons plain flour
2 tablespoons vegetable oil
2 tablespoons soured cream
1 tablespoon tomato puree
Salt and black ground pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Pound steak with kitchen mallet first. Then slice it into thin strips across the grain, about 1/2 cm thick.
Toss the strips if beef in flour.
Heat the vegetable oil in a large frying pan. Brown the steak strips in the hot oil for 3 - 5 minutes. Add tomato puree, soured cream, salt and pepper. You might want to add a little water or stock if it's still too thick.
Cover and cook over low heat for 20-25 minutes, depending on your meat cut and quality. (Some cuts of meat might require up to 1 hr cooking to become tender).
Yeah I'm no fan of canned mushroom soup either but this recipe had to be saved. Do yourself a favour tweak it and at least saute a chopped onion, definitely add a cup of beef stock, consider Parmesan, mustard, sauted garlic, mushrooms, worstershire, more sour cream and maybe some milk to the finished product or else it will be tasteless and dry. - 06 Mar 2014