beef stroganff This is a lighter version of beef stroganoff in which wine has been substituted by grape vinegar.

½ kg beef or veal fillet, cut into 5cm (length) x 1cm (thick) strips
3-4 tablespoons butter
½ cup sliced mushrooms
¼ cup finely chopped onion
1-2 garlic cloves, sliced
1 ½ tablespoons flour
½ cup milk
1 ½ teaspoons tomato paste (optional)
1 ½ tablespoons sour cream
1 ½ cups meat stock
salt and black pepper powder to taste
1 bay leaf or cinnamon stick
2 whole black peppers
1 tablespoon grape vinegar (optional)

1.In a medium pot, melt butter, stir in mushroom and onion until the onion is soft. Remove and set aside.

2.Add the meat and garlic and stir in the remaining butter until the meat is cooked only on the outside.

3.Add the stock and spices, cover, simmer on low heat for 15-20 min. or until the meat is tender.

4.Stir in the flour and tomato paste in the milk, stir into the content of the pot. Allow to boil for 1 min.

5.Stir in the mushroom. Season with salt and vinegar to taste, allow to simmer for a few min.

6.Stir in the sour cream, continue stirring for 1-2 min., then serve with pasta or plain rice.