Boozy Beef Stroganoff

Another family favourite and also from "The Alcoholic Cookbook" (Jennifer Stone, 1972).  You can use any kind of steak you want for this (or, indeed, chicken or pork, I guess).  Personally, I favour sirloin steak as it isn't too expensive and goes a long way.

INGREDIENTS:

About four lean sirloin steaks

1 medium onion

Mushrooms – whichever you want (field mushrooms are delicious in this)

1 tablespoon brandy

1 tablespoon sherry

Small carton of soured cream or crème fraîche or double cream

Lemon juice to taste

Butter (for frying)

Groundnut oil (for frying)

Paprika

Sea salt and freshly ground black pepper 

METHOD:

• Remove as much obvious fat as possible from the meat and cut it into as fine strips as you can be bothered to do or have the time for
• Finely chop the onion and mushrooms. Fry the onion until it is clear and then add the mushrooms.  When they are cooked remove them from the pan and keep them warm
• Fry the meat for the shortest time possible – really just brown it a little  Sprinkle fairly generously with salt, black pepper and paprika and return the vegetables to the pan
• Pour in the brandy and the sherry and a little bit of lemon juice
• Add the cream and stir it in – let it all cook through for a few minutes until the cream is hot, but not boiling
• This is delicious served with a tossed, mixed-leaf salad and either rice, mash or pasta

(Serves 4 or 5)

Adapted from "The Alcoholic Cookbook" by Jennifer Stone (Michael Joseph Ltd, 1972)