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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 2 |
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Bouef Stroganoff Ingredients:
1 cup rice |
8 ounces steak |
1 onion |
1 ounce butter |
4 ounces mushrooms |
1 green pepper |
salt |
pepper |
garlic powder |
3 tablespoons sour cream |
parsley |
Directions:
1. Cook the rice, noodles, or scrubbed new potatoes in boiling salted water. Cut the steak into thin strips: 2in (5cm) long by 1/2 in (1cm) wide by 1/4 in (1/2cm) thick. Peel and chop the onion finely and fry in half the oil or butter in a frying pan or wok, until soft (2-3 minutes). Wash and slice the mushrooms. Wash the pepper, remove its core and seeds, and cut it into strips. Add the mushrooms and the pepper to the frying pan and fry gently for a further 4-5 minutes.
2. Remove all the vegetables from the pan and place onto a plate. Melt the remaining butter or oil in the pan, then add the steak strips and fry for 3-4 minutes, turning frequently so that they cook evenly. Return the onion, pepper and mushrooms to the pan. Add the salt, pepper and garlic powder. Gently stir in the cream or yoghurt and mix well. Heat carefully until piping hot, but try not to let the sauce boil. Sprinkle with chopped parsley if you want it to look impressive. Drain the rice, noodles or potatoes, and serve at once.
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