The instigator of our Friday Night Virtual Travels went Walkabout this week ! Nowhere to be seen ( hopefully will reappear, maybe on Saturday)

Meanwhile, Friday became a Saturday for Himself. My day Off was switched because of GOLF! Yes we are being allowed back on the golf course, albeit in limited numbers, no rakes ( does that mean no bunkers?) no competitions, only playing with your housemate or if not with only one other person, no eating drinking, no socialising, etc etc, are we complaining ? No we are not! Will the car start? Is it clean ( most probably not) will we find a drive through car wash? Will we remember how to drive? Do we have petrol? Ooh so many imponderables!

Hence, why Himself had to cook on Friday, as we managed to get a Saturday Tee Time on the first day of opening! Needless to say the website crashed and at one point Himself had three or four tee times ( not allowed) but he didn’t know it, however were soon sorted out by the Wonderful, never tireless Kelly.

For our travels, this week we went to Russia. Himself has been having lessons since forever and even in Lockdown has them via Zoom with the lovely Victoria ( this is one time when an open plan office has its detractions) as I hear the gabble from afar.

He had researched well, as to what the Russians like to eat, and they include Borscht, Shchi, Ukha, Solyanka,( all soups),Pirozhki, Pelmeni, ( small savouries), Blini Shashlyk, and Beef Stroganoff.

I have not made this in Years, it was the Dinner Party standard of the 1970’s! So this meant some hunting around for a suitable, easy, fast recipe, and we came up with this.

Ingredients

• 600g/1lb 5oz beef fillet, cut into strips about 2 inches long
• 25g/1oz unsalted butter
• 2 onions, thinly sliced
• 250g/9oz button mushrooms, thinly sliced or quartered
• 3 cloves garlic smushed
• 1 tbsp Dijon mustard
• 300 mls stock preferably beef
• 1 tbsp oil
• 2 heaped tbsp sour cream or crème fraiche
• 1 tbsp brandy (optional)
• Salt and pepper to taste
• 1-2 tsp of paprika
• Half a dozen small cornichons sliced ( optional)
• finely chopped parsley , to serve

Method

1. Season the beef fillets with salt and pepper and set aside.

2. Heat some butter in a large pan.

3. Add the onions and sauté for 2 minutes then add the mushrooms and garlic, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly and set aside.

4. Using the same pan add some more butter and when it is sizzling add the meat and let it sear, that is do not stir constantly only occasionally . When it has seared which doesn’t take long, you can if you wish to be decadent ( more so than usual); pour over 1/2 cup brandy. Then add the mushrooms , garlic and onions, pour over the stock and the paprika and let it simmer until reduced to about a half.

5. Add the sliced cornichons if using and stir in the cream.

6. Season to taste, sprinkle over the parsley and serve, with rice or noodles.

• Meanwhile, W2 went on Safari which was quite amazing

and Those in the “BURBS” decided to go Nowhere, little Molly has her passport and Nowhere to go !