Beef Stroganoff from The Times Cookery Book by Katie Stewart
For the beef stroganoff use top quality meat that is suitable for quick frying. Cook the vegetables in the butter first to avoid overcooking the meat. Then add
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Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Stove
- Wooden spoon
- Spatula
Ingredients
- 1 carton (¼ pint) (1½ dl) sour cream
- chopped parsley
- salt
- freshly milled pepper
- ½ lb (225 g) button mushrooms
- 2 oz (50 g) butter
- 1 lb (450 g) fillet or sirloin steak
- 1 onion
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