Russian dishes tend to be warming and hearty and stroganoff, a staple since the mid-19th century, is no exception. Serve with extra sour cream, like a real Russian.
1 ½ lb (680g) stewing beef
Salt and pepper
4 oz (115g) butter
Small bunch scallions (spring onions), chopped
2 tbsp all-purpose (plain) flour
9 ½ fl oz (280ml) beef stock
2 tsp Dijon mustard
6 oz (170g) sliced mushrooms
5 fl oz (150ml) sour cream, plus extra for garnish
5 fl oz (150ml) white wine
Trim any excess fat or gristle from the meat. Season generously with salt and pepper.
Heat the butter in a large pan and add the beef, frying until browned on all sides, then turn the heat down and push the beef to one side of the pan. Add the spring onions and cook slowly for around 5 minutes until softened.
Sprinkle the flour over the meat and onions and stir everything together, making sure the flour is completely absorbed, then pour in the beef stock and bring to the boil, stirring constantly.
Lower the heat and stir in the mustard, then cover and simmer for an hour or until the meat is tender. 10 minutes before serving, stir in the mushrooms, sour cream and white wine. Season to taste and serve.