Head Chef - David Jones

Beef Stroganoff

Indgredients (for 4 people)
2lb (1kg) H.Greaves Fillet Steak, cut into strips
1 tbsp of Olive Oil
2oz (50g) butter
2 onions, peeled and thinly sliced
9oz (250g) Button Mushrooms, thinly sliced
1 tbsp Capers
1 tbsp Chopped Gherkins
1 tbsp Chopped Parsley
4fl. oz (120ml) Double Cream
1 tbsp Brandy

Method
Heat the olive oil and half of the butter in a large frying pan over a medium heat and then fry the onions until translucent.

Add the mushrooms, capers,and gherkins and fry for a further 2-3 minutes, until they begin to soften. Remove from the pan with a slotted spoon and set aside in a warm place.

Add the rest of the butter to the pan and heat until it begins to foam. Add the steak and saute quickly over a high heat for 3-4 minutes or until it is browned on all sides.

Return the onions and mushrooms etc to the pan and shake to mix with the meat, add the brandy and parsley. Add the cream and cook for a further minute or two to warm the cream through. Season to taste with salt and pepper.

Serve straight from the pan with rice or chips.

David Jones - Head Chef, The Rigbye Arms