This classic Russian dish was named after the Strogonov family.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp butter||1 tbsp sweet paprika, plus extra for sprinkling|
|1 onion, thinly sliced||2 tbsp olive oil|
|8 oz (225 g) cremini mushrooms, sliced||1 1/4 cups sour cream or creme fraiche|
|1 1/2 lb (700 g) filet mignon, cut across the grain into 2 - 1/2 in (5 - 13 mm) strips||1 tbsp Dijon mustard|
|salt and freshly ground black pepper||2 tbsp fresh lemon juice|
|3 tbsp all-purpose flour|
Heat the butter in a large frying pan over medium heat. Add the onion and cook about 8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.
Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a large bowl, add the beef and toss well. Add the oil to the pan and increase the heat to high. In batches, add the beef and cook, stirring occasionally, for about 3 minutes, until the meat is seared. Transfer to a plate.
Return the beef, onions, and mushrooms to the pan. Stir over high heat for 1 minute. Reduce the heat to medium-low. Stir in the sour cream and mustard and heat, but do not boil.
Stir in the lemon juice and season with salt and pepper. Sprinkle with paprika and serve hot.
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