This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
Trim the meat and cut it into thin strips about 1/4 inch wide and 2 inches long.
Peel and halve the onions, then slice each half into half moon wedges and seperate out the layers.
Melt the butter in a thick based saute pan or a flameproof casserole. Gently soften the onions for about 5 minutes or until pale gold. Remove to a plate with a slotted spoon.
Turn the heat up high and add the pieces of meat to the casserole, a few at a time and brown all over before removing with a slotted spoon. . When all the meat is cooked in this way return the onion and all the meat to the pan.
Season with salt and pepper and pour in the wine or cider. Bring to a simmer then cover and cook very gently on the top of the stove for 90 minutes, stirring from time to time.
Stir in the mushrooms then cover again and cook very gently for a further 30 minutes or until the meat is tender.
Check the seasoning then stir in the sour cream with a good grating of nutmeg. Let the cream heat through but not boil. Serve immediately.