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BOEUF STROGANOFF

700 g rump or fillet steak, trimmed of excess fat and thinly sliced into 0.5 cm x 5 cm strips


45 ml seasoned flour

50 g butter or margarine or vegetable oil

1 medium onion, skinned and thinly sliced

225 g mushrooms, wiped and sliced

salt and pepper

284 ml (10 fl oz) soured cream


  1. Coat the steak strips with the seasoned flour, then fry in 25 g butter or half the oil for about 5-7 minutes, until golden brown.

  2. Cook the onion and mushrooms in the remaining butter or oil for 3-4 minutes, season to taste and add to the beef.

  3. Stir the soured cream into the meat mixture and warm through gently. Serve with boiled or buttered noodles.
    Serves 4


BOEUF STROGANOFF

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