Beef Stroganoff

Ingredients

  • 20g butter
  • 2 tablespoons olive oil
  • 10 field mushrooms, sliced
  • 1 onion, halved lengthwise and thinly sliced
  • 500g scotch fillet steak, trimmed and cut into thin strips
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef stock
  • 1/3 cup light sour cream
  • 2 tablespoons parsley, roughly chopped
  • 4 sheets fresh pasta, roughly torn into strips

Method

  1. Heat butter and half the oil in a large, deep frying pan over medium heat
  2. Cook mushrooms for 2-3 minutes until golden. Transfer to a plate lined with a paper towel. Keep warm
  3. Add remaining oil; add onion and cook for 3 minutes or until soft
  4. Add beef and cook for 3 minutes until browned
  5. Sprinkle flour over beef and stir until combined; cook for 1 minute
  6. Add tomato paste and stir until combined
  7. Slowly add stock, stirring constantly until well combined and boiling
  8. Reduce heat to low and simmer for a few minutes until sauce thickens
  9. Remove from heat and stir in sour cream
  10. Stir through parsley, and season with salt and pepper
  11. Bring a large saucepan of salted water to the boil. Add pasta and cook for 10 minutes or until tender. Drain, then transfernto a serving bowl
  12. Top with hot meat and mushrooms

Notes

Can use schnitzel. Add paprika for more flavour.