The Deadly Russian Assassin





Monday 16/5/2005

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Diary and Notes

"Aah Meester Borresen, we meet once again." Natalya flicked the ash from her dark Russian cigarette into the chrystal ash tray and looked up from behind her copy of Pravda, "What brings you to my country?" her piercing green eyes stared straight into my soul. "You are either a very brave man or a very foolish man to try to combat me in my own country."

I looked back at her and smiled. "Combat? I wasn't planning on combat." And that was that.


Cake Blog

Mr Kipling mini ginger thingies. Had little bits of ginger in. Not bad 6/10.


Menu

  • Beef Stroganoff
  • Chips


    Ingredients*

    Beef Stroganoff
    300g Top Rump of Beef
    1 Onion
    1 Tbsp Dijon Mustard
    1 tsp Tomato Puree
    1 tsp Tomato Ketchup
    200ml Sour Cream
    Squirt Lemon Juice
    1/2 tsp Paprika
    1 Tbsp Sunflower Oil
    50g Butter
    Black Pepper



    Preparation

  • Before anyone begins moaning I will accept two facts: 1) People normally use sirloin for beef stroganoff. I was too poor and used top rump instead and 2) if you ever cooked beef stroganoff the recipe probably differed considerably from this. This is because there are about a 1000 different versions of beef stroganoff all claiming to be the one true original Russian recipe. I don't give a jot about all that, all care about is having a tasty dinner.
  • Slice the beef into very thin slices. Brown in a little sunflower oil then remove from the pan. Pour the juice from the beef into a jug and keep. Slice the onions and fry in the butter (not too hot or the butter will burn and go sour). When the onions are soft put the paprika in and stir. Then return the beef, pour over the stock, mix in the other ingredients and allow to cook for a minute or two. Season and serve.

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    *All quantities are very approximate and for a two people





    JCBorresen@GMail.com