About this recipe: This Stroganoff dish can be made with sliced pork fillet instead of beef, if you prefer.
Excellent recipe and much simpler than others I have seen and tried. The taste is very similar to that served in authentic Russian/Ukranian restaurants I have visited and the degree of sourness was just right for us - so I guess it's just a matter of taste. With other recipes I've tried, the meat always had a bit of a rubbery texture, however, I always used to slice the meat as thinly as possible thinking it would improve tenderness. Obviously, 1cm thick slices is the way to go! Works fine with rump after removing fat, gristle etc although in the interests of tenderness it seems safer to finally simmer for 15 mins or so, rather than 2-3 mins. - 04 Dec 2015
I tried this when cooking for my future in laws. As a first time stroganoff recipe it is ideal, but there are some downfalls. In the primary tasting, it tasted too sour, so I had to put in a spoon full of sugar to even it out. Also, the beef is too chewy. It needs to cook longer to become more tender. It is best served with rice. - 14 Apr 2015