Retro.Classic.Oldie

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.

Ingredients

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)

Method

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.