500 g packet beef strips
2 tbsp olive oil
1 onion finely chopped
2 cloves garlic crushed
2 tsp paprika
200 g button mushrooms halved
1 tbsp tomato paste
420 g can condensed cream of mushroom soup
½ cup beef stock
2 tbsp sour cream plus extra to serve
1 ½ cups long grain rice steamed, to serve
1 bunch fresh chives chopped to serve
- Toss beef in a large bowl with half the oil and salt and pepper.
- Heat a large frying pan over high heat. Add beef in two batches. Cook, stirring, until just changed in colour. Remove. Cover to keep warm.
Heat remaining oil in same pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add paprika, mushrooms and paste. Cook, stirring, for 2 minutes, or until mushrooms are soft. Stir in undiluted soup and stock. Bring to boil. Remove pan from heat.
- Return beef and any juices to pan with cream. Stir to combine.
- Serve stroganoff over rice. Garnish with extra sour cream and chives.