Beef Stroganoff (or Stroganov) is a rich and delicious creamy meat dish of Russian origin. There are many versions of this dish, some with mushrooms and some without. Since I am not a fan of mushrooms, my version is without. I prefer serving this dish with potato fries as is the Russian custom, but it works very well with rice or pasta too.
For a chicken version, click HERE.
Cut the fillet into 1 inch slices then gently pound the slices to flatten the meat slightly. Sprinkle a little black pepper on the meat and cut each slice into 1 inch thick strips. Dust the 1 tbsp. of flour through a sieve over the strips. Set aside.
In a bowl, mix the blended tomato, tomato paste, half cup of water, chilli powder, salt, garlic paste, powdered walnuts and chopped herbs. Set aside.
Add the oil in a pan and warm it up until well heated. Then add the fillet slices and fry until golden brown. If your pan is small, do this in batches, do not crowd the pan during this stage, the slices need to fry on high heat. Once all the strips are golden on the outside, add the sliced onions and saute them until they turn golden. Then add the tomato-herbs mixture, give everything a mix and turn the heat down. Cover and allow to simmer and cook for about 10-15 minutes or until the meat is tender and the sauce is cooked through. With fillet, it does not take time for the meat to cook but it depends on the cut of meat you are using, so keep an eye on it. You can always add a bit of water if the meat is not cooked yet and you find that the sauce is drying up.
Once the meat is tender, mix the cornflour in a small bowl with 4 tbsp of water and the 2 tbsp. heavy cream. Add this to the stroganoff, give it a stir and simmer on low heat for 5 minutes. Then add the sour cream, stir it in and just allow it to warm through for a couple of minutes before turning off the heat. Make sure to taste and adjust seasoning.
Serve over fries and with a side salad.