Beef stroganoff

Preparation Time

15 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 500g beef strips
• 2 tsp butter
• 1 small brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 2 tsp sweet paprika
• 250g button mushrooms, sliced
• 250ml (1 cup) hot water
• 1 beef stock cube, crumbled
• 1 tbs Worcestershire sauce
• 1 tbs tomato paste
• 300g (1 1/2 cups) white long-grain rice
• 85g (1/3 cup) sour cream
• 1 tbs coarsely chopped fresh continental parsley

Method

1. Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
2. Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)
3. Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)
4. Stir sour cream into beef mixture until just combined. Remove from heat.
5. Place rice in a serving bowl and top with beef stroganoff and parsley.

Notes & tips

• To freeze beef (up to 3 months): Cool beef mixture to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.to freeze rice (up to 2 months): Cool rice to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.