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Beef Strogonoff

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1 lb beef rump steak or tenderloin
oz (3 tablespoons) flour
1 teaspoons salt
teaspoon pepper
1 clove garlic
3 tablespoons ( cup) salad oil
1 oz ( cup) onion, chopped
4 oz (1 cup) mushrooms, sliced
Generous pint ( cup) soured cream
2 tablespoons (3 tablespoons) brandy
1 tablespoon chopped fresh parsley


Serves: 4


Trim any excess fat from the meat. Combine the flour, salt and pepper. Rub both sides of the meat with the garlic clove. Toss the steak in the seasoned flour.

Cut the beef into strips 1½ x 1 inch. Pre-heat the browning skillet for 4½ minutes. Put the oil and meat into the skillet and stir rapidly to brown the meat on all sides.

Stir in the onion. Cook uncovered on HIGH for 3 minutes. Mix in 3 tablespoons (¼ cup) water and the mushrooms and continue cooking uncovered for a further 4-5 minutes until the beef is just tender.

Stir in the soured cream and brandy. Heat for 1 minute. Garnish with chopped parsley. Serve immediately with buttered noodles or rice.

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