STROGANOFF

Preparation Method :

• Cut the mutton into long strips; then parboil the strips for a few minutes until almost done, using very little water; drain. Any leftover liquid can be added to the stock.
• Cool the meat and dredge it with the flour.
• Heat about 2 tablespoons oil and sauté the onions until they become golden brown.
• Cut the mushrooms in half, if required and add these to the onions; cook for a few minutes, then remove the onions and mushrooms from the pan.
• Add some more oil to the pan, enough to shallow-fry the meat and sauté the meat until it begins to brown. Drain any excess oil, pour in a little stock or wine and deglaze the pan, stirring well.
• Add all the wine and stock, as well as the seasoning and Worcestershire sauce to the pan, bring it to a boil, then simmer until the meat is cooked through. If the liquid dries up, add a little water.
• Heat the meat and add the cream, onions, and mushrooms; stir, uncovered, until heated through. Serve on a bed of flat noodles, garnished with parsley, cream and paprika.