Creamy Beef Stroganoff

Comforting and creamy, my beef stroganoff is an ideal weeknight dinner.

Ingredients

• 500g beef rump (sliced)

• 500g mushrooms (sliced)

• 1 large shallot (peeled, finely chopped)

• 1 tbsp minced garlic

• 2 tbsps olive oil

• ¼ tsp onion powder

• ¼ tsp paprika

• 1 cup beef stock

• 200mL sour cream

• 1 tsp fresh parsley (finely chopped)

• 1 tbsp corn flour

• ¼ cup water

• Salt and pepper to season     

To Serve

• Baby green peas

• Cooked rice of choice

• 1 tsp fresh parsley (finely chopped)

Method

1. In a cast iron, heat 1 tbsp of olive oil on medium and add beef, cook for 5 minutes or until golden brown, remove and set aside.

2. Add the other 1 tbsp of olive oil then sauté shallots and minced garlic for 1 minute. Add mushrooms and sauté until the mushrooms are soft. Return cooked beef.

3. Add paprika and onion powder, season with salt and pepper.

4. Pour in beef stock and simmer on low heat for 10 minutes.

5. In a small bowl, mix the corn flour and water to make a slurry, set aside.

6. Turn off heat then mix in sour cream. Once fully stirred in, turn on heat on low. Simmer for 2 minutes then add the slurry of corn flour and water. Continue to stir until sauce thickens.

7. Mix in fresh parsley and season with more salt and pepper to taste. Stir over low heat until mixture is at desired creamy consistency.

8. Serve with white rice, baby green peas and garnish with fresh parsley.

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