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From Russia with love

With soups, stews and a little bit of vodka, this dinner will keep even the Russian winter at bay. Tuck into a feast fit for the Tsar!


A hearty traditional beef dish.

Recipe from: 10/12/2006 12:00:00 AM
Preparation time: 30
Cooking time: 5


  • 750
    beef fillet
  • salt and freshly ground black pepper
  • 15
    cake flour
  • 60
  • 2
    medium onions, halved and thinly sliced
  • 250
    mushrooms, halved
  • 30
    tomato paste
  • 150
    sour cream
Servings: Change Serving


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.

Read more on: beef  |  shallow-fry


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