8 - 10 button mushrooms, cut into .5cm thick slices
2 tbsp olive oil
300ml soured cream
2 tbsp lemon juice
2 tbsp fresh chopped parsley (or 1 tbsp dried)
1/2 tsp salt
1/2 tsp pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Melt the butter in a large frying pan, add the sliced onion & paprika (if using dried parsley add this in as well) and cook until the oinions have softened, about 3 to 4 mins. Add the mushrooms and cook for another 2 - 3 minutes.
Transfer the mixture to a plate or bowl, cover with foil and set to the side.
In the same pan, heat the olive oil and add the steak strips & salt & pepper and cook for about 3 mins. (Don't over cook the steak or it will be dry.)
Add the onions & mushrooms back into the pan with the steak, then add in the soured cream, lemon juice and the fresh parsley.
Mix together and bring to a simmer. Simmer for about 2 to 3 minutes or untl the sauce thickens slightly. If too thick, add 1 tbsp of milk.
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