Beef Stroganoff is an excellent dish in that it uses the cheaper cuts of beef, including Thai-French. It does require a cooking time of over 2 hours (slow cooking tenderizes the beef).
| Ingredients | Serves 4 |
| All-purpose flour | 4 tbspns |
| Salt | 1/2 teaspoon |
| Beef sirloin, cut into 0.5 cm wide strips | 700 gm |
| Butter | 4 tbspns |
| Mushrooms | 1 cup |
| Chopped onion | 1/2 cup |
| Garlic, crushed | 1 clove |
| Tomato paste | 2 tbspns |
| Beef stock | 1 1/4 cups |
| Sour cream | 1 cup |
| Dry white wine | 1/4 cup |
Cooking method
Shake 1 tablespoon flour with salt in a large, re-sealable plastic bag until combined; add beef and shake to coat.
Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir for 3 to 4 minutes. Set aside beef and vegetables.
Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
