I was first introduced to Beef Stroganoff while working at Augusta Kleinbosch Guest Farm. It was a winter season and I wanted to use beef fillet, but not as a piece of steak. I wanted to make a winter dish, but something with beef fillet. ( I always preferred fillet, as it was the best cut to work with and always tender- so no worries about cheaper cuts that could possible be tough and cause the guests to be unhappy). And of course we were a 4 star guesthouse for international guests- so we had to serve good quality of food to be perfect with the standard of our rooms!
So I came across 2 recipes and decided to combine the two and it turned out very well. Even the owners who were there at that time enjoyed it. I must add, the German owners almost enjoyed every meal I have made for them - always coming into the kitchen after their meal and thanking me personally and the waitress Susan for her service.
After all my years in the hospitality industry- cooking for overseas guests and South Africans, I must say with a smile that I enjoyed the overseas guests much more. South-Africans are full of nonsense - I will not say the other word - and Germans are lovely to cook for. Still my favourites :-)
Back to the stroganoff, the sherry adds lovely flavour to it. I used to use Sedgwicks Old Brown Sherry.
And for garnishing anything fresh would do, parsley or chopped chives. even a dollop of sour cream, because it is after all an ingredient of the beef stroganoff as well.
Serve it on egg noodles- an affordable alternative and easy to find at your local Chinese shops.
Serves: 4-6 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes
Nutrition: Calories 98 Carbs: 10g Protein: 34.7g Fat: 7g