Instructions: Cut the beef into matchstick strips.

Toss in seasoned flour.

Melt half the butter in a large frying pan and fry the beef in batches over a high heat for about 5 minutes until browned well and cooked through.

When cooked put the meat in a bowl. Melt the remaining butter in the frying pan on the simmering plate and fry the mushrooms until cooked.

Remove with a slotted spoon and add to the meat.

Add the onion to the frying pan and cook until clear and softened do not brown.

Add to the meat.

Mix together the lemon juice mustard and tomato juice.

Pour over the meat and stir well.

Cover and chill well.

Fold the cream and half the soured cream together.

Stir into the chilled meat mixture.

Season to taste.

Put the Stroganoff onto a serving dish and garnish with the remaining soured cream and sprinkle with chopped chives.

I have made this recipe so many times for buffet lunches and smart picnics. It makes a good alternative to cold beef. Although the beef is fillet or sirloin and fairly expensive it does seem to go a long way.

Serves 10

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