Easy Beef Stroganoff

Ingredients

• 500g Beef rump or sirloin steak, thinly sliced
• 2 tbsp Olive oil
• 20g Butter
• 1 Onion, sliced
• 250g Mushrooms, sliced
• 2 cloves Garlic, finely chopped
• 2 tsp Sweet paprika
• 1 tbsp Plain flour
• 250ml Beef stock
• 1 tsp Dijon mustard
• 150g Sour cream
• 300g Long-grain rice

You’ll need: Large frying pan, Saucepan

Method

1. 1

   Cook the rice according to the packet instructions while you make the sauce.

2. 2

   Season the beef with salt and pepper. Heat half the oil in a large frying pan over high heat and brown the beef in two batches, about 2 minutes per batch. Remove to a plate.

3. 3

   Reduce to medium heat. Add the remaining oil and butter, then cook the onion and mushrooms for 6–8 minutes until soft and golden. Add the garlic and paprika for the last minute.

4. 4

   Stir in the flour, then the stock and mustard. Simmer for 4–5 minutes until slightly thickened.

5. 5

   Return the beef and any juices to the pan and simmer for 2 minutes until cooked through with no pink left. Take off the heat and stir in the sour cream. Serve over the rice.