A classic dish to try this spring guaranteed to fill your home with beautiful aromas of this delicious dish.

Table of Contents

INGREDIENTS

2 tbsp plain flour
700g beef rump steak trimmed, thinly sliced
40g butter, chopped
1½ tbsp olive oil
1 large brown onion, halved, thinly sliced
1 garlic cloves, finely chopped
½ tsp sweet paprika
400g button mushrooms, sliced
½ cup dry white wine
3/4 cup beef style stock
2 tbsp tomato paste
1/4 cup crème fraiche (or light sour cream as an alternative)
Cooked fettuccine, to serve
Chopped fresh flat-leaf parsley, to serve

METHOD

Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.

Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.

Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.

Stir in crème fraiche. Serve stroganoff with pasta and parsley.

Beef Stroganoff

INGREDIENTS

METHOD