| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1/3 cup Vegemite
- 2 small Brown Onions thinly sliced
- 2 teaspoons smoked Paprika
- Salt to taste
- Cracked Black Pepper to taste
- 450 g Rump or Fillet Steak slice thinly into strips
- Canola Oil
- 300 g button Mushrooms sliced
- 2 cloves Vegetable Stock cube crushed
- 2 tablespoons Tomato Paste
- 1 cup Salt Reduced Beef Stock
- 2 tablespoons Worcestershire Sauce
- 2/3 cup Sour Cream
- 1/3 cup flat leaf Parsley chopped
- Pasta or Rice to serve
Ingredients
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Instructions
- Place flour, paprika, salt and pepper in a bowl.
- Working in batches, coat beef strips in mix.
- Dust off excess.
- Heat a large frying pan over a medium high heat.
- Add tablespoon of oil.
- Cook beef in batches until well browned.
- Remove to a bowl and set aside.
- Return pan to medium heat.
- Add a little more oil.
- Sauté onions for 2 or 3 minutes until starting to soften.
- Then add mushrooms.
- Cook for another 5 minutes until mushrooms are golden.
- Stir in garlic.
- Cook for a minute.
- Add tomato paste, stock and Worcestershire sauce and bring to the boil.
- Reduce heat and simmer for 3 to 4 minutes.
- Return beef strips to the pan.
- Remove pan from heat, stir through sour cream and parsley, until fully combined.
- Cook gently for a minute until heated through.
- Note: It's important to add sour cream off the heat then cook gently to warm through the Stroganoff, otherwise the sauce may separate.
- Serve with pasta, rice or potatoes.
Recipe Notes
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