Speedy Boeuf Stroganoff

Or should I say strog-faux-anuff . Its always on an evening when we can't be bothered to cook, but always want something very tasty. Boeuf Strog (with variant flavours which change every time i make it:)always fills that flavoursome quest. Mainly because its fast, tasty, easy & filling. Without further ramblings here we have the pleasing quickie. I adore long french green beans with mine, our daughter loves chips with hers & hubby enjoys rice which proves its such a versatile dish.

Ingredients
Sirloin Steaks

Butter

Mushrooms

Onions

Smoked Paprika

Nutmeg

Mustard Powder

Brandy

Seasoning

Fresh Cream (or natural yogurt or milk)

Rice

Potatoes

Green beans

Method

• Rinse, slice & saute the mushrooms in melted butter

• Top, tail & peel the onion, cut into small wedges, add to melted butter

• Saute with the mushrooms

• Rinse the steaks in cold water
• Place on a board, (if preffered to stop blood splashes wrap totally a few times in a carrier bag, so all steaks are concealed 
• Bask steaks with a steak hammer to tenderise.

• Once bashed, add oil (or butter)  into a frying pan

• With a sharp knife, slice the steak into ribbons

• Heat oil until blue smoke rises
• Add a few of the ribbons of steak, sizzle, (no more than a handful) turn & remove. 
• Place the sizzled rare steak onto a warmed plate
• Continue this method until all of the ribbons of steak are cooked.

• When sizzling, the steak turns brown on the outside whilst staying juicy & red in the middle

• Make sure each time you add the new batches, keep the oil sizzling hot

• If you cut open a ribbon it should be deliciously juicy & rare inside

• When all steak is done return all of the ribbons back into the pan
• Add a large glug of brandy ( I only had Greek Mettaxa but it served the sauce well)
• Hold a flame to the alcohol & set alight (flambé)

• Once the flames subside, remove from hear
• Grate some nutmeg, add some smoked paprika, add large pinch Colmons English mustard powder

• Coat the meat in the powder & brandy liquid

• Once all mixed, add the onions & mushrooms

• Add some cream & stir in
• If you haven't any cream or prefer less fattening sauce, milk serves the sauce equally as well.

• I ran out of cream so added milk when needed, still made a delicious sauce

• Mix all together & return to heat

• Reduce simmering gently whilst the rice cooks or the green beans or chips :)
• This was for our teen, so its served with chips!!

• Once all heated, serve & devour immediately

• Hmm well I have photo of the students junky studying comfort food, beef strog sauce with the favourite chips!!
• Our battery ran out so the green beans & rice were never captured on camera.
• Enjoy . .