Ingredients
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
Method
- 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.
