Beef Stroganoff Recipe

• 750 grams / 1½ lbs of beef rump steak
• 75 grams / 3 oz of butter
• 1 tablespoon of flour
• 1 onion
• 400 grams / 14 oz of button mushrooms (Champignons)
• ¾ cup of beef stock
• 2 tablespoons of tomato paste
• 300ml / 10 fl oz of sour cream
• salt and pepper to taste

First slice the beef rump steak into fine strips, discarding any fat or sinew. Finely slice the onion into wedges (lyonnaise). Slice the button mushrooms. Knead one tablespoon of the butter with the flour into a small ball (beurre manié). In a veryhot pan, brown the meat quickly with the remaining butter, add the sliced mushrooms and onions. Continue cooking for another couple of minutes. Pour all the beef stock into the pan and leave it to deglaze the pan for a moment. Mix in the tomato paste. Reduce the heat and slowly add the sour cream and the butter ball (beurre manié). Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper. Serve immediately with steamed rice or pasta noodles.

(Serves 4 to 6)