Beef, Chicken Or Pork Stroganoff Recipe at MyDish

Beef, Chicken Or Pork Stroganoff

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Heat the oil gently in a wok or frying pan and add the onions. Cook slowly until very soft but not brown.
  • 2. Add the mushrooms and cook until just done. Turn the heat up to evaporated any liquid.
  • 3. Whilst the onions and mushrooms are cooking, mix gently together the crème fraiche, tomato puree and mustard.
  • 4. When mushrooms are cooked, added the meat, turning the heat up to cook quickly. This will only take a couple of minutes.
  • 5. Turn the heat down and gently stir in the crème fraiche mixture. Be careful not to boil otherwise it will curdle. Heat through and serve with plain boiled rice or tagliatelle.

    • Tips

    • Don't over cook or try to keep warm, cook it, serve it, eat it!

    Comments Add your comment

    • So glad you found it as easy and yummy as it really is! I tend to use chicken or pork if cooking for family but use fillet steak if cooking for a dinner party as you did. Try some more of mine - lots of quick ones!

      by Jail Bird! on Fri Dec 4 2009   reply to this comment

    • I found this recipe yesterday when I had to put a little dinner party together in a big hurry. I am a rubbish cook so wanted something simple that I couldn't get wrong. This stroganoff went down a storm. The two keys to success were: 1) buying really nice beef fillet. It melted in the mouth! and 2) Chopping and getting all of the ingredients ready in advance then doing the actual cooking (which only takes 5-10 mins) once everyone has arrived so that you can serve it immediately.

      Enjoy! :)



      by tomnixon on Fri Dec 4 2009   reply to this comment

    Ingredients

    • INGREDIENTS
    • 250g fillet steak. chicken breast or pork fillet sliced very thinly into strips about ½ “ x 2 “
    • 1 onion. very thinly sliced
    • 250g mushrooms. very thinly sliced
    • 150g tub of ½ fat crème fraiche
    • 1 tbsp tomato puree
    • 1 tsp English mustard
    •  A little olive oil
    •  Ground black pepper

    By Views 4304  Added Sat Oct 17 2009


    I love it, quick but very impressive!

     

    I found this recipe in a Russian text book when I was learning Russian - I was 12 at the time! That was 40 years ago and I still use it, I have not found one to better it! Read More

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