In article >,
Steve Y > wrote:

> Recipe I followed was to soften shallots/onions in olive oil, then add
> sliced mushrooms, leave to soften and then add some lemon juice and
> leave to one side. Brown strips of beef in pan, add some paprika and the
> mushroom/onion mix and then some cream. Leave to warm though and then
> serve over rice.
>
> It was perfectly edible but boring. I'm not sure whether it is the
> recipe that is missing something or whether it needs a side dish.
>
> Any suggestions as to how to add that "je ne sais quoi" welcome

There are lots of variations on this dish - I don't know which version
(if any) is "authentic". My version is close to what you described,
except I use sour cream, and serve it over wide egg noodles. Maybe a
tiny splash of Worcestershire sauce.

If you like Stroganoff you might like Königsberger Klopse, German
meatballs in sauce, also good over noodles. Made with capers,
anchovies, lemon juice, onions. More tart and complex than Stroganoff.

--
Julian Vrieslander