Beef Stroganoff

Serves 4

Ingredients

2 tbs plain flour
750g beef rump steak, trimmed, thinly sliced
3 tbs olive oil
1 large brown onion, halved, thinly sliced
2garlic cloves, finely chopped
½ teaspoon sweet paprika
400g button mushrooms, sliced
½ cup dry white wine
¾ cup beef stock
2 tbs tomato paste
3 tsp Dijon mustard
¼ cup sour cream
1 tbs fresh parsley, chopped

Cooking Method

Place flour, salt and pepper in a bag and mix, add beef and shake well to coat.
Place 2 tablespoons oil in a large fry pan, heat well and add half the beef.
Cook for 3-5 minutes or until browned, stir so it doesn’t burn. Transfer to a plate.
Repeat with remaining beef.
Reduce heat to medium. Heat remaining oil in pan, add onion and mushroom. Cook for 5
minutes or until soft. Add garlic and paprika, cook for 1 minute.
Add wine, stock, tomato paste, mustard and beef to pan. Stir well to combine and bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
Stir in sour cream.
Garnish stroganoff with chopped parsley and serve with pasta and sliced whole beans or broccoli.

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