Beef Stroganoff

An oldie but a goodie! Who can’t resist the combination of tender beef with a creamy sauce? Well, maybe a vegetarian or vegan. Probably not an everyday dish as it is quite high in fat but excellent for a now and again treat for dinner. Serve with either buttered noodles or steamed rice and makes four generous servings.

Ingredients

• 700gm rump steak, trimmed and sliced in to 1 cm strips
• seasoned flour
• 30gm butter
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 onions, sliced
• 300 gm mushrooms, trimmed and sliced
• 2 tbsp tomato paste
• 1/2 cup beef stock
• 1/2 cup red or white wine or 1/4 cup each
• 1 cup sour cream
• buttered noodles or rice to serve

Method

Coat the beef lightly in the seasoned flour, I find the easiest way to do this is shake them all around in a plastic bag.

Heat the butter and olive oil over a medium to high heat until the butter is bubbling and sizzling. Add the beef in batches to seal and brown, remove to a plate and repeat until all the beef is sealed.

Lower the heat to medium/low and add a little extra butter or oil to the pan if it is dry. Add in the onions and cook stirring occasionally until they are translucent and tender. Add the garlic and saute about 1 minute until it is fragrant.

Add in the mushrooms and continue to cook, stirring occasionally until the mushrooms are tender about another 5 minutes

Add the tomato paste, beef stock and wine and cook until the mushrooms and onion are cooked through and all the alcohol has cooked out of the wine.

Return to beef to the pan and stir to combine, cook stirring occasionally until the beef is hot, only a few minutes, you don’t want tuff beef.

Add the sour cream, stirring to combine, making sure the heat is low as you don’t want the sour cream to boil.

Season to taste with salt and pepper. And serve with either buttered noodles or rice and maybe some green vegetables or a salad on the side. I hope you give this family favourite recipe a try and if so please leave me a comment so I know what you thought. Enjoy. Sheryl x