A Hearty Beef Stroganoff

This dish of tender beef strips in creamy sauce originated in Russia. From its origin in the 19th century, it has become popular all over the world. Use rump or scotch fillet for quick cooking and tasty eating. Serve with pasta or rice and sprinkle with chives. For a quick version you can use ground beef and substitute cream for sour cream.

Ingredients

• 375g rump steak or scotch fillet
• 3 teaspoons plain flour
• 1/2 teaspoon paprika
• 30g butter or margarine
• 1 small onion, chopped finely
• 1 clove garlic, crushed
• 125g small mushrooms
• 2 teaspoons lemon juice
• 1 tablespoon dry red wine
• 1 tablespoon tomato paste
• 3/4 cup (180g) sour cream
• 1 tablespoon finely chopped chives

Method

1. Wrap steak in plastic wraps and freezes for about 30 minutes or until partly frozen.
2. Remove plastic and use a sharp knife to cut steak into thin slices.
3. Place steak into plastic bag with flour and paprika and shake until steak is well coated with flour mixture.
4. Melt butter in medium saucepan.Cook onion and garlic, stirring over medium heat until onion is soft.
5. Increase heat to high, cook steak in batches, stirring constantly until steak is browned all over - It is important to seal the steak in the initial stages of cooking - If the steak is added too quickly or if the pan is not hot enough the steak will stew and be tough.
6. Return steak to pan; add mushrooms, juice and wine.
   Stir until all ingredients are combined and reduce heat.
7. Cover and simmer over a low heat about 5 minutes or until steak is tender.
8. Stir in tomato paste and sour cream and stir constantly over heat until mixture is heated through.
9. Serve with pasta or rice and sprinkle with chives.
10. Enjoy!

(source: greatmeatrecipes.com.au)