Boeuf Stroganoff

The recipe was first published in a popular Russian cookbook in 1871 and soon became a favourite in home kitchens and restaurants. With the communist revolution of 1917 and the civil war that followed, many aristocratic Russian families fled their country for China, taking the recipe for beef stroganoff with them. Anyway, let's leave the Russian's out of it! Here in Australia no season is complete without serving this beautiful meal a few times. It's because everyone loves it. I love the way the sour cream adds a little twang to the palate. I've also added some brandy and lemon zest to heighten the flavours. Serve with fresh parsley over rice, pasta or potato gratin. I also love a few baby peas smothered with butter on the side.