Beef Stroganoff

Serves 4



40 g Plain Flour

1 Tbsp Paprika

700 g Rump Steak, finely sliced into strips

60 g Unsalted Butter

1 Onion, peeled and chopped finely

1 Garlic Clove, peeled and chopped finely

225 g Button Mushrooms

1 Tbsp Lemon Juice

2 Tbsp Dry Red Wine

2 Tbsp Tomato Puree

350 ml Soured Cream

Sea Salt & Freshly Ground Black Pepper

2 Tbsp Fresh Chives, or Parsley, chopped finely to garnish




Place the Flour and Paprika on a large plate, season with Salt & Pepper

Add a few Steak strips at a time to coat, setting aside to coat the remaining strips

Melt the Butter in a large frying pan over a low heat

Add the Onion and Garlic and cook stirring occasionally for about 5 minutes or, until softened

Increase the heat to high and add the Steak strips

Cook stirring constantly until browned all over

Stir in the Mushrooms, Lemon Juice and Red Wine

Reduce the heat and simmer for 5 minutes

Stir in the Tomato Puree and Soured Cream and adjust the seasoning, if necessary

Serve on a bed of Long Grain Rice and vegetables in season. Garnish with the Chives

Serve and enjoy