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Scottish anchorages

Boeuf stroganoff by Cathie

Ingredients (for four)

 

1 large onion, chopped small

1 decent sized piece of sirloin or other high quality frying steak per 1-2 people (depending on appetite)

1 handful of mushrooms per person, sliced

1 dessert spoon paprika

Pinch or two of grated nutmeg

1 teaspoon of mustard (whatever sort you prefer)

About 100 ml (about 8 table spoons) soured cream

 

Method

 

Trim fat from the steak and chop into bite-sized pieces. Place on a plate or in a bowl and sprinkle paprika over the top. Fry steak until browned all over, then remove from pan. Fry onion until translucent, add mushrooms and fry for a couple of minutes, then throw in the steak and fry for another minute or two. Over a low heat so the cream doesn’t curdle, add soured cream, nutmeg, mustard and seasoning to taste.

 

Serve on a bed of rice, with chopped parsley sprinkled over the top if you have some handy and some vegetables, side salad or whatever you fancy alongside.