This comforting beef stroganoff will have you coming back for seconds. Not only is it rich and creamy, the comforting Russian dish also enlists the tender texture of mushrooms and beef for an indulgent meal. Best served with steamed rice, mashed potato or fettuccine.
- 2 tbsps vegetable oil
- 600 g beef rump steak, sliced thinly
- 1 medium brown onion (150 g), sliced thinly
- 2 clove garlic, crushed
- 1 tsp sweet paprika
- 400 g button mushrooms, sliced thickly
- 2 tbsps dry red wine
- 1 tbsp lemon juice
- 2 tbsps tomato paste
- 1¼ cup (300 g) sour cream
- 1 tbsp coarsely chopped fresh dill
Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 mins or until onion softens. Add paprika and mushrooms; cook, stirring, 3 mins or until mushrooms are tender, season to taste.
Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 mins or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.
TIP Sweet paprika, also known as Hungarian paprika, is a spice derived from various forms of dried capsicum (bell pepper), and is used extensively throughout Europe. It’s one of the defining flavours of a stroganoff. Don’t be tempted to use smoked paprika (used in Spanish cooking), it will overwhelm the flavours of the dish.