Like most classic recipes there are many variations of Beef Stroganoff. Below is a simple version because I really only have to buy in mushrooms and rump steak as all the other ingredients are generally in my pantry or fridge.
1 tablespoon olive oil
600 g rump steak, thinly sliced
20 g butter
1 large brown onion, thinly sliced
2 garlic cloves, crushed
200 g button mushrooms, thinly sliced
1/2 – 1 tablespoon paprika
1 cup sour cream (can reduce to 1/2 cup)
½ cup beef stock
2 tablespoons gf Worcestershire sauce (Spring Valley or Beerenberg)
2 tablespoons tomato paste
Gf fettuccine and chopped parsley to serve (I find the strands of GF fettuccine can glug together so I use gf spaghetti or gf elbows or serve it on a bed of rice)
Heat oil in a large, deep frying pan over medium-high heat. Cook beef in batches for 2 – 3 minutes or until browned. Transfer to bowl.
Melt butter in pan with pan juices. Add onion and garlic and cook stirring for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms are tender.
Add paprika, tomato paste and Worcestershire sauce and cook for 1 – 2 minutes. Add sour cream and stock. Cook, stirring, over low heat for 2 minutes or until combined. Return beef and beef juices to pan. Stir to combine and beef is heated through.
Served with fettuccini tossed with chopped parsley.