Beef Stroganoff
Preparation Time:
20 mins
Cooking Time:
25 mins
Total Time:
45 mins
Servings:
6
Yield:
1 servings
Ingredients
- 2 tbsp plain flour
- 700g beef rump steak, trimmed, thinly sliced
- 40g butter, chopped
- 1 1/2 tbsp olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 1/2 tsp sweet paprika
- 400g button mushrooms, sliced
- 1/2 cup dry white wine
- 3/4 cup Massel beef style stock
- 2 tbsp Coles Tomato Paste
- 3 tsp dijon mustard
- 1/4 cup creme fraiche
- Cooked fettuccine, to serve
- Chopped fresh flat-leaf parsley, to serve
Directions
Step 1
Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
Step 2
Place 20g of butter and 2 teaspoons of 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 of oil and beef.
Step 3
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 or until sauce has thickened slightly.