Beef Stroganoff with Mushrooms
small Brown Onions
Cracked Black Pepper
Rump or Fillet Steak
slice thinly into strips
Salt Reduced Beef Stock
flat leaf Parsley
Pasta or Rice
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.