Beef Stroganoff

It wasn't fancy but something about the way the intensely savory flavours of the mushrooms, onions and beef melded with the rich and slightly tangy sour cream


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