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