Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon vegetable oil
  • 600 gram (1¼ ounces) beef rump steak, sliced thinly
  • 1 medium brown onion (150g), sliced thinly
  • 2 clove garlic, crushed
  • 1 teaspoon sweet paprika
  • 400 gram (12½ ounces) button mushrooms, sliced thickly
  • 2 tablespoon dry red wine
  • 1 tablespoon lemon juice
  • 2 tablespoon tomato paste
  • 1 1/4 cup (300g) sour cream
  • 1 tablespoon coarsely chopped fresh dill

Instruction

  • Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
  • Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
  • Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.