Ingredients
(Serves 6)
2 tablespoons plain flour
700g beef rump steak, trimmed, thinly sliced
40g butter, chopped
1 1/2 tablespoons olive oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, finely chopped
1/2 teaspoon sweet paprika
400g button mushrooms, sliced
1/2 cup dry white wine
3/4 cup beef stock
2 tablespoons tomato paste
3 teaspoons dijon mustard
1/4 cup creme fraiche (see note)
cooked fettuccine pasta and chopped fresh flat-leaf parsley, to serve
Method
Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
Place half the butter and 2 teaspoons 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 oil and beef.
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.
Stir in creme fraiche. Serve stroganoff with pasta and parsley.
Notes
Creme fraiche is available at delicatessens and some supermarkets. You could replace with sour cream.
Interesting Fact: Beef
According to “Beef Flavor Preferences Study,” Beef Retail the top five most-liked flavors consumers enjoy with beef are onion (58 percent), followed by garlic (52 percent), herbs (33 percent), Worcestershire sauce (26 percent) and lemon/citrus juice (19 percent).