1. Have the fillet of beef partly frozen so it will
slice easier and cut into 5mm slices. Lay
each slice on a board and cut, with the grain,
into 5mm strips.
2. Heat half the butter in the frypan on a
high heat (6-7). Add onion and sauté until
transparent and slightly coloured. Add all
beef strips and cook for a few minutes, tossing
meat constantly until lightly browned. Add
sliced mushrooms and cook for 2 minutes.
Set aside, cover and keep warm.
3. Melt remaining butter in the frypan, add flour
and mustard and stir on a low heat (1-3) for
1 minute. Gradually add beef stock and stir
until it thickens. Reduce to the lowest heat
setting (1) and stir in sour cream. Add salt
and pepper and the pre-cooked meat.
4. Reheat on a low heat (1-3), ensuring it does
not boil. Spoon onto a heated serving platter.
Serve with potatoes, slim cut chips or your
favourite pasta.
1. In a large bowl, mix onion, mince,
tomato sauce, Worcestershire sauce,
egg, breadcrumbs and crumbled stock
cube together until well combined. Take
tablespoonful of mixture and form into balls.
2. Heat oil in the frypan and cook meatballs
for 10 minutes on a medium heat (4-5),
or until lightly golden and cooked through.
Pour in tomatoes and tomato purée and bring
to the boil.
3. Cook spaghetti according to directions on
packet. Drain. Serve meatballs over spaghetti.
INGREDIENTS
750g beef fillets, trimmed
3 tbsp butter
1 brown onion, very
thinly sliced
155g button mushrooms,
thinly sliced
1½ tbsp plain flour
1 tsp dry mustard
1 cup beef stock
½ cup sour cream
Salt and pepper, to taste
INGREDIENTS
1 brown onion, finely chopped
500g lean mince
2 tbsp tomato sauce
2 tsp Worcestershire sauce
1 egg
½ cup breadcrumbs
1 beef stock cube
1 tbsp oil
425g can Italian seasoned
tomatoes
300g can tomato purée
400g spaghetti
Beef Stroganoff
Serves 4 - 6
Spaghetti with Meatballs
Serves 4 - 6
