900g beef rump steak, trimmed, thinly sliced
40g sachet French Onion Simmer Soup
2 teaspoons ground paprika
¼ cup olive oil
400g packet sliced mushrooms
2 cloves garlic, crushed
2 tablespoons tomato paste
½ cup dry white wine
2 tablespoons Worcestershire sauce
250g tub sour cream
Chopped fresh parsley, to garnish
Steamed long-grain white rice and green beans, to serve
Toss beef with paprika and 1 tablespoon of the soup mix in a large bowl. Add half the oil. Toss well to coat.
Heat a large, non-stick frying pan over a medium to high heat. Add beef in three batches. Cook, stirring occasionally, for about 2 minutes, or until browned. Remove.
Add remaining oil to same hot pan with mushrooms and garlic. Cook, stirring for about 5 to 6 minutes, or until tender. Add paste. Cook, stirring for 2 minutes.
Add wine, sauce, remaining soup mix and ¾ cup water to pan. Stir until combined. Bring to boil. Gently boil for about 3 minutes, or until thickened.
Stir in sour cream. Return beef. Season with salt and pepper. Gently boil, stirring for a further 2 to 3 minutes, or until hot. Remove.
Sprinkle with parsley. Serve with rice and beans.
TIP! Stroganoff is best served as soon as it’s cooked. Don’t over-cook beef or it will become tough. Instead of the rice, boiled fettucine or mashed sweet potatoes makes a tasty change.