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Beef stroganoff
Ingredients:
500g rump steak, thinly sliced (slice across
the grain).
1 yellow onion, thinly sliced.
300g mushrooms, sliced.
1
-2 cloves garlic, crushed.
250ml beef
stock.
250ml sour
cream.
2 tablespoons flour.
2 tablespoons
cornflour.
2 tablespoons
brandy (optional).
2 tablespoons
tomato paste.
2 tablespoons
butter.
Finely
chopped parsley, to serve.
Salt and
pepper (to taste).
Method:
-
Add paprika &
seasoning to flour & coat the beef strips.
-
Heat up the
butter in a pan & brown the beef. Remove
from the pan & set aside.
-
Add the onions
& garlic to the pan & cook until
translucent, add more butter if necessary.
-
Add the
mushrooms & cook until soft. Add brandy
(optional).
-
Return the
beef to the pan.
-
Add beef stock
& simmer for 5 minutes.
-
Combine
cornflour, tomato paste, brandy & sour cream,
add to the pan & simmer until steak is
cooked through (approx 5-10 minutes).
-
Garnish with
parsley.
-
Serve on a bed
of noodles.
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