Beef Stroganoff

Directions

1. Cut your onion in half and slice into thin slices, add into your pan with a little bit of oil on a low-medium heat. You want them to cook and colour a little not burn

2. Add in the minced garlic and mix well again we don't want to it to burn so watch the heat 

3. Slice your mushrooms, you can cut them smaller if you have little kids eating it

4. Once sliced add mushrooms in the pan and continue cooking on a low to medium heat with a little bit more oil, mushrooms like oil to cook properly. Cook for about 5 minutes or until mushrooms and onions have cooked and sweated off the excess liquid

5. Take mushroom mix out of the pan but don't wipe the pan down 

6. Pop the heat up to a higher heat and add beef strips to sear off, we are just getting some colour not cooking through

7. While cooking mix your paprika and flour together in a separate little cup or bowl

8. Add back in your mushroom mix to the pan with the steak and add in your paprika/flour mix. Give it a good mix around, cook for about 1 minute (don't add more oil here) we are cooking off the flour and paprika

9. Add in the tomato paste, beef stock, mustard and Worcestershire sauce and mix it all together in the pan so that it is combined. Let simmer on a low heat uncovered for about 20 mins or until your sauce thickens

10. Once it gets to the thickness you like turn off the temp add in your sour cream (check out our trick on how to not curdle your sour cream)

11. Serve straight away with rice or if you prefer you can use pasta or mash, I personally prefer rice