SPECIAL FILLING
BEEF STROGANOFF
(makes approximately 750ml, sufficient for
12 Toasted Sandwiches)
2 Tablespoons
oil
1 Teaspoon
salt
1
Onion, finely chopped
500g Topside steak, cut into 2-5cm strips
125g Button mushrooms
½
Cup red wine
¾
Cup of water
1
Tablespoon tomato paste
Freshly ground black pepper
2 Tablespoons
cornflour
2 Tablespoons
Water
½ Cup
sour
cream
Heat oil and fry onion for one minute. Add steak and continue to
fry until meat changes colour. Add mushrooms, wine, water,
tomato paste, salt and pepper. Bring to boil, cover and simmer for
30 minutes, or until meat is tender. Blend cornflour with water, stir
into beef mixture and bring to the boil while stirring. Adjust
seasoning if necessary. Stir in sour cream.
JIFFY CHICKEN LIVER STROGANOFF
(makes approximately 325ml, sufficient for
5-6 Toasted Sandwiches)
3
Shallots, chopped
2 Tablespoons
butter
1
Cup thinly sliced fresh mushrooms
1 Tablespoon
Sherry
½
Teaspoon dried mixed herbs
Salt
¼ Cup
milk
Freshly ground black pepper
2
Tablespoons corn flour
1
Tablespoons sour cream
250g Chicken livers