Beef stroganoff
Ingredients
- Beef undercut ½ kg
- Finely chopped onions 1
- Button mushrooms 5-6
- Beef stock 2 cups
- Fresh cream ½ cup
- Red grape juice ¼ cup
- Finely chopped parsley ¼ bunch
- Finely chopped garlic 3-4 cloves
- Red chili powder ½ tsp
- Black pepper powder ½ tsp
- Flour 2 tbsp
- Oil 3 tbsp
- Lemon juice 2 tbsp
- Salt as required
Method
- Cut ½ kg beef undercut into juliennes, coat with 2 tbsp flour and ½ tsp black pepper powder.Heat 1 tbsp oil in pan; add 1 chopped onion and 3 – 4 cloves of chopped garlic. Fry well till onion is tender.Now add 5 – 6 button mushrooms and a little parsley. Mix well and keep aside.
- Heat 2 tbsp oil in a pan, add marinated undercut and fry well till golden brown. Now add prepared vegetables and 2 cup beef stock. Cover and cook on low flame for 10 – 12 minutes.
- Now remove the lid, add ¼ cup red grapes juice, ½ cup fresh cream, 2 tbsp lemon juice, ¼ bunch of chopped parsley, salt to taste and ½ tsp black pepper powder.
- Fry well on high fame till water dries.When the sauce thickens, dish it out and serve with boiled rice.
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