BEEF STROGANOFF

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PREP TIME 10-12 minutes
COOK TIME 25-30 minutes
SERVES 4

INGREDIENTS

700g chuck steak, sliced into strips against the grain

300g button mushrooms, quartered

750ml Massel beef-style stock

½ cup tomato paste

1 tin Italian crushed tomatoes

2 tbsp butter, cubed

2 brown onions, thinly sliced

1 tbsp plain flour

Salt, to taste

Olive oil, for cooking

2 tsp paprika

2 tbsp sour cream

2 packets Tilda instant basmati rice

Fresh parsley, for garnish

METHOD

Step 1 

Toss the sliced beef in flour and a sprinkle of salt to coat evenly.

Step 2

Heat olive oil and butter in a medium-sized sauté pan over medium-high heat. Add the onions and cook until softened. Add the floured beef to the pan and cook until browned and fully cooked.

Step 3

Stir in the tomato paste, ensuring it coats the beef evenly. Add the mushrooms and crushed tomatoes, cooking until softened. Pour in the beef stock and sprinkle with paprika. Simmer the stroganoff mixture, allowing it to reduce by half. Once reduced, stir in the sour cream until combined.

Step 4

Heat the rice according to packet instructions. Divide the rice among four serving bowls. Spoon the stroganoff mixture over the rice and garnish with fresh parsley.