Recipe: Beef Stroganoff

Ingredients:

• 500g grass fed rump steak, cut in to strips
• 2tbsps plain flour
• 50g butter
• 1 onion, sliced
• 1 garlic clove, crushed
• 250g small Swiss brown mushrooms, sliced
• 1/4 cup Brandy (optional)
• 1 cup beef stock
• 1.5 tbsps tomato paste
• 3/4 cup sour cream
• Chopped parsley

Method:

• Dust the beef strips in flour and shake off the excess.

  

• Melt half the butter in a large frying pan and cook the meat in small batches for 1 – 2 minutes. Remove.
• Add the remaining butter to the pan and cook the onion and garlic over medium heat for 2 – 3 minutes. Add the mushrooms and cook for 2 – 3 minutes.
• If using, add the Brandy and cook until almost evaporated.
• Stir in the beef stock and tomato paste. Cook for 5 minutes to reduce the liquid slightly. Return the beef to the pan (with juices) and stir in the sour cream.
• Simmer for 1 minute or until the sauce thickens slightly. Season with salf and pepper.
• Garnish with parsley and serve with rice or (fettucine) pasta.