Ingredients:
- 2 tbs olive oil
- 500g rump steak, thinly sliced
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 300g mushrooms, sliced
- 2 tsp cornflour
- 250g sour cream
- 2 tbs tomato paste
- 125mls (1/2 cup) beef stock
- 2 tbs finely chopped fresh flat leaf parsley
- 400g dried pasta of choice
Directions:
- Cook pasta of choice as per packet directions.
- Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok and cover with foil to keep warm while you cook the second batch of beef, adding more oil if needed.
- Set beef aside until needed and reduce heat to medium. Add remaining oil to wok, add onion and once it begins to soften, add the garlic. Cook for 2 more minutes, taking care not to burn the garlic. Add mushrooms and cook for 5 minutes or until soft.
- Combine cornflour, sour cream and tomato paste in a small bowl and add to the wok along with the beef stock and stir to combine. Reduce heat and simmer until the sauce begins to thicken slightly. Return the steak and its juices to the wok and stir well. Cook for a few minutes until the steak has heated through. Stir the parsley through just before serving, reserving 1 tbs.
- Serve over cooked pasta and garnish with reserved parsley,
Source: http://www.taste.com.au/recipes/10755/beef+stroganoff