Beef Veal: Beef Stroganoff 02 by Recipe Cottage

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	Beef Stroganoff 02

		Beef Strogonoff 750 g (1.5 pounds) tenderised steak, cut into fingers 190 ml (3/4 cup) red wine 2 onions, sliced 30 ml (2 Tbs) butter or margarine 5 ml (1 tsp) mixed herbs 2 cloves garlic, crushed 15 ml (1 Tbs) tomato paste 5 ml (1 tsp) salt 200 g (1/2 pound) sliced mushrooms, softened in a little butter 125 ml (1/2 cup) sour cream 15 ml (1 Tbs) each flour and butter mixed together Marinate the steak overnight in the wine to tenderise it (much cheaper than buying expensive fillet steak). Next day drain well and pat dry with paper towels. Soften the onions in butter with the herbs and garlic. Add the meat, tomato paste and marinade, salt and pepper. Simmer gently on top of the stove until the meat is tender. Add mushrooms and simmer for a further five minutes, then crumble in flour and butter to thicken. Finally add cream slowly, a spoon at a time, and heat. Top with a little extra cream for a party (optional). Serves 6.