Stroganoff

Slice the fillet into 5 mm thick
slices then into strips 5 mm wide
and 5 cm long.
Season well with
salt and pepper and put in a plastic
bag along with the flour.
Shake
well to coat.
Heat 30 ml of the
butter in a heavy-based saucepan
and fry the onions until they just
begin to brown.
Remove with a
slotted spoon.
Add the mushrooms
to the same pan and fry
until soft.
Remove the mushrooms
with a slotted spoon.
Add
the remaining butter to the pan
and heat well.
Fry small batches
of the fillet strips for 3-4 minutes
over high heat, shaking the pan
to ensure the meat doesn’t stick
to the bottom of the pan.
Once all the meat has been
fried return it to the pan along
with the onions and mushrooms
and heat through.
Reduce the
heat and add more salt and pepper
if necessary.
Add the tomato
paste and sour cream and stir
gently to loosen the browned bits
from the bottom of the pan.
Put
the saucepan with the meat over a larger saucepan containing boiling
water and leave for 5 minutes
to allow the flavours to develop.
Serve with matchstick potato
chips.