BEEF MINCE STROGANOFF
Day 5 lockdown lunch Beef mince Stroganoff on tagliatelle, ginger honey & lemon sweet potatoes, steamed baby broccoli. In the late 19th century this dish was served in Russia as beef fillet strips with soured cream, accompanied by straw potatoes and grated raw onion as a texture contrast for Count Stroganoff as a light after theatre supper dish.
- 1 kg lean beef mince
- 1 large onion, sliced
- 1 green pepper, sliced
- 250 g white mushrooms, sliced
- 60 ml mushroom soup powder
- 45 ml dried very finely chopped mushrooms
- 125 ml milk
- 200 ml fresh cream, or soured cream or creme fraiche
- lemon juice, to taste
- salt and freshly ground black pepper
Fry the onions and green pepper until soft and remove from pan. Fry the mince until loose and lightly browned. Add the mushrooms and fry until the mushrooms are soft. Mix the soup powder with the milk until no lumps left. Add the dried chopped mushrooms, cream and lemon juice (or soured cream or creme fraiche).
Stir and add to the mince, simmering gently until the sauce thickens. Check the seasoning and serve on hot tagliatelle.
Recipe posted by Elsabie Templeton
Foto: Elsabie Templeton
