Cut the beef into bite-sized pieces, season with salt and pepper and coat with flour.
Heat about 1/2 tablespoon of butter in a pan, and stir fry the beef from step 1. At this stage, it's best to fry the beef until it's dark brown.
Add water and soup stock cube and bring to a boil. Transfer the contents of the pan to a pot, and simmer for about 40 minutes while removing the scum and extra fat.
Rinse the pan, add more butter and sauté the chopped onion and shiitake mushrooms until softened.
Add the sauteed vegetables from Step 4 to the simmering pot from Step 3 and bring to a boil. Season with salt and pepper. Continue simmering until there's almost no liquid left in the pot.
Add the milk and lemon juice just before serving and mix in lightly. Warm through and it's done. Don't cook for too long after adding the milk and lemon juice.
Serve with rice or mashed potatoes.
Story Behind this Recipe
My mother used to make this for me for ages. To me, beef stroganoff meant this dish. My father and husband both love it, and request it quite often.
You can use king oyster mushrooms instead of shiitake mushrooms. Actually, I used the former in the version in the photo, since they're inexpensive. Don't use expensive marbled beef, or it will be way too fatty! Cheap lean beef will be better and fool them all . If you use sour cream instead of milk and lemon juice, it will be more authentically flavored.