Beef stroganoff
TO FREEZE: Make up to end of Step 3. Cool. Wrap tightly in plastic wrap. Place in a freezer-safe container. Freeze for up to two months.
TO SERVE: Thaw bake, place on an oven tray. Reheat in oven at 160°C for about 45 minutes, or until hot. Continue
with Step 4.
Ingredients
• 500g beef strips
• 2 tblsps olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsps paprika
• 200g button mushrooms, halved
• 1 tblsp tomato paste
• 420g can condensed cream of mushroom soup
• ½ cup beef stock
• 2 tblsps sour cream
Method
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Toss beef in a large bowl with half the oil and season with salt and pepper.
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Heat a frying pan over a high heat. Add beef in two batches. Cook, stirring, until lightly browned and just cooked. Remove.
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Heat remaining oil in the same pan overa medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add paprika, mushrooms and tomato paste. Cook, stirring, for 2 minutes, or until mushrooms are soft. Stir in undiluted soup and beef stock. Bring to a boil. Return beef and any juices to pan. Remove pan from the heat.
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Stir in sour cream.
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Serve stroganoff over rice. Garnish with extra sour cream and fresh chives, if desired.
