I have often made liver strogonoff but rarely tried the beef version so here we go.
This recipe isn't 'borrowed' from anywhere but is based on the liver version.
500g beef (can be any cut but loin if you're rich)
1 red pepper
2 tbsp olive oil
1 tbsp tomato puree
1 tbsp Dijon mustard
1 lemon juice
1 tbsp mixed herbs
1 tsp garlic salt or a couple of cloves
3 tbsp creme fraiche (1 per serving) or double cream
salt and black pepper
Pour the oil in the frying pan with half of the butter.
Slice the beef into 5cm strips and brown the meat. Remove from the pan.
Add the remaining butter to the juices in the frying pan and add the onions and peppers. Fry for 3 minutes on a high heat then add the mushrooms, and remaining ingredients. Simmer for five minutes.
Return the beef to the pan, cover and simmer for twenty minutes to half an hour.
Remove from the heat and add the creme fraiche stirring in well and serve.
I cheated and bought chips from my local fish and chip shop but also served it with rice a couple of days later. The meat sauce will keep in the fridge (covered) for three or four days without the cream. Ensure that you re-heat until the sauce is boiling, simmer for ten minutes then remove from the heat before stirring in the cream.
Strogonoff served with rice
This is a very easy recipe and yet has the flavours of a classy dish. Obviously the better the cut of meat the tenderer the finish in a shorter time. The longer you cook the meat the better the chance for the flavours to be absorbed.
This recipe would lend itself to almost any meat adjusting the vegetables and herbs according to which meat you use.