Scrumptious Beef Stroganoff



Serves 6
2 tablespoons of plain flour
700g beef rump steak, trimmed & thinly sliced
40g butter, chopped
1 1/2 tablespoons of olive oil
1 large brown onion, halved and thinly sliced
2 garlic cloves, finely chopped
1/2 teaspoon sweet paprika
400g button mushrooms, sliced
1/2 cup dry white wine
3/4 cup Massel beef style stock
2 tablespoons tomato paste
3 teaspoons dijon mustard
1/4 cup creme fraiche
Cooked Barilla Fettuccine, to serve
Chopped fresh flat-leaf parsley, to serve


1) Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.

2) 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.

3) 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.

4) Stir in creme fraiche. Serve stroganoff with pasta and parsley.