Beef Stroganoff (Бефстро́ганов) is a popular dish of sautéed pieces of beef served in a sauce with sour cream (smetana), typical of Russian cuisine. From its origins in mid-19th-century Russia, it has become popular also around the world, with considerable variation from the original recipe. Its name comes from the association with the rich and famous Russian familty Stroganoff, whose chefs may have come up with this delicious prepration.

Ingredients for 2 people:

• 200g of sliced and lean beef 
• 200g of sliced mushrooms
• 1 tablespoons of olive oil
• 1 white onion, chopped
• 2 garlic cloves, chopped
• half glass of white wine or vodka
• 1 teaspoon of paprika
• 150ml of beef stock
• 1 lemon juice
• 150ml fat-free fromage frais or soured cream
• fresh parsley, chopped
• flour
• Salt and pepper

Preparation:

1. Marinate the meat in lemon juice, parsley and paprika for at least 30 minutes;
2. Heat 1 tablespoon of olive oil in a large frying pan or wok, and fry the white onion and the garlic for 5 minutes, then add the lightly floured steak slices and fry for a further five to seven minutes. Don’t worry about bits of meat sticking to the pan, they will loosen up later in the process. Add the white wine when the cooking juices get dry.
3. Add the sliced up mushrooms and fry for a further few minutes. Add the paprika to the mixture.
4. Prepare or heat the beef stock and add water to about 250 ml and then add to the meat and vegetables. Add the lemon juice, check the seasoning with salt and pepper and leave to cook on a low heat for a further 20 mins .
5. A couple of minutes before the end of cooking stir in the soured cream and the chopped parsley.
6. Serve with roast or boiled potatoes, boiled wholegrain rice or noodles and enjoy it while warm.

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