Ingredients
75g butter
1 onion, finely sliced
150g white mushrooms, finely sliced
2 tbsps tomato purée
1½ tsps Dijon mustard
½ tsp smoked hot paprika
110ml beef stock
500g beef fillet, cut into strips
Salt and freshly ground black pepper
150ml brandy
200ml soured cream
Parsley

Method

Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for two to three minutes, or until just softened.

Add the mushrooms and cook for one to two minutes.

Add the tomato purée, mustard and paprika and cook for a further minute.

Add the beef stock and bring to the boil, then reduce the heat and simmer for three to four minutes.

Season the beef with salt and freshly ground black pepper.

Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for two to three minutes on both sides, until browned all over.

Add the brandy and carefully allow to flambé in the pan (caution: make sure there are no flammable materials above the pan when flaming).

Add the soured cream to the onion and mushroom mixture and mix well.

When the flames have subsided, add the beef to the soured cream and mushroom mixture, and cook for one minute. Season to taste with salt and freshly ground black pepper and add the parsley.

To serve, place a bed of plain boiled rice and a portion of the beef stroganoff on top.

Serve hot.

Anton Dougall is an Expert on Maltese food.