Beef Stroganoff

My latest recipe. YUM. I think I will use full strength cream next time.

Ingredients
2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour light cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta

Method
Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.
Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.
Notes
For the kids: stroganoff and pasta - chop pasta and add to stroganoff.

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.


Source
Australian Good Taste - July 1998
Australian Good Taste - July 1998, Page 92
Recipe by Alison Turner