570g Stroganoff Meat
½ cup Onion, chopped
1/8 tsp Black Pepper
2 Tbsp Olive Oil
1 Tbsp Butter
60g Red Wine
1 cup Beef Broth
¼ cup Sour Cream
1 tsp Dijon Mustard
1/8 tsp Salt
Heat your oven to warm setting. Sprinkle the meat with salt and pepper.
In a large non-stick pan heat the oil over medium-high heat. Brown the meat in batches, about 1 minute per side. Transfer to a platter and place in the oven.
Melt the butter in the pan; add the onion and cook for 3 minutes, until softened. Add the mushrooms. Cook for 10 minutes, stirring occasionally, until the mushroom liquid evaporates.
Add the wine; cook for 5 minutes. Stir in the beef broth and cook for 10 minutes, until the mushrooms are coated with a thick sauce. Stir in the sour cream and mustard. Add the meat and accumulated juices.
Reduce the heat to low and cook for 2-3 minutes, until the meat is heated through. Season to taste with salt and pepper.
TRIED AND TESTED – The Recipe Hunter