Beef Stroganoff

A yummy dish, sure to be a hit in your house!

Ingredients
2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour light cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta

Method
1. 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. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.

2. Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.

3. Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.

4. Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.

Notes
This recipe is slightly more tomato-y then most stroganoff recipes which makes it great for children. My dad used to make stroganoff for us kids and we didn't like it until he started adding more tomato to it! Might just work for your kids :) This also happens to be the only way I'll eat mushrooms!

Also, if serving it for children, you can chop up the pasta (or use a short pasta like a penne) and stir it through before serving.

Enjoy!