Taste members love a dash of sweet paprika in this scrumptious beef stroganoff recipe.
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2 tbsp plain flour
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700g beef rump steak, trimmed, thinly sliced
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40g butter, chopped
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1 1/2 tbsp olive oil
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1 large brown onion, halved, thinly sliced
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2 garlic cloves, finely chopped
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1/2 tsp sweet paprika
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400g button mushrooms, sliced
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1/2 cup dry white wine
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3/4 cup Massel beef style stock
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2 tbsp tomato paste
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3 tsp dijon mustard
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1/4 cup creme fraiche (see note)
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Cooked fettuccine, to serve
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Chopped fresh flat-leaf parsley, to serve
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Select all ingredients
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Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
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Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
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Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
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Stir in creme fraiche. Serve stroganoff with pasta and parsley.
Source: Beef stroganoff
Categories: Transfer
