24 V I K I N G C R U I S E S
680g stewing beef
Salt and pepper
115g butter
Small bunch
scallions (spring
onions), chopped
2 tbsp all purpose
(plain) flour
280ml beef stock
2 tsp Dijon mustard
170g sliced
mushrooms
150ml sour cream,
plus extra for garnish
150ml white wine
1. Trim any excess fat or gristle from the meat.
Season generously with salt and pepper.
2. Heat the butter in a large pan and add the
beef, frying until browned on all sides, then
turn the heat down and push the beef to one
side of the pan. Add the spring onions and
cook slowly for around 5 minutes.
3. Sprinkle the flour over the meat and onions
and stir everything together, making sure the
flour is completely absorbed, then pour in the
beef stock and bring to the boil, stirring
constantly.
4. Lower the heat and stir in the mustard, then
cover and simmer for an hour or until the
meat is tender. 10 minutes before serving,
stir in the mushrooms, sour cream and white
wine. Season to taste and serve.
Beef Stroganoff
Russian dishes tend to be warming and
hearty and stroganoff, a staple since the
mid-19th century, is no exception. Serve
with extra sour cream, like a real Russian.
Serves: 4
