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.
• 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
Toss beef in a large bowl with half the oil and season with salt and pepper.
Heat a frying pan over a high heat. Add beef in two batches. Cook, stirring, until lightly browned and just cooked. Remove.
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.
Stir in sour cream.
Serve stroganoff over rice. Garnish with extra sour cream and fresh chives, if desired.