Beef stroganoff

Ingredients (serves 4)


    * 1/2 cup plain flour
    * 500g beef fillet steaks, cut into 2cm-thick strips
    * 2 tablespoons olive oil
    * 2 large brown onions, halved, sliced
    * 4 garlic cloves, crushed
    * 3 cups beef stock
    * 2 tablespoons tomato paste
    * 1 teaspoon paprika
    * 1 teaspoon Dijon mustard
    * 200g button mushrooms, halved
    * 1/4 cup sour cream
    * 1/4 cup flat-leaf parsley, roughly chopped
    * 25g butter
    * 1 lemon, cut into wedges


Method

   1.

      Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain. Allow to cool. Cut in half.
   2.

      Meanwhile, place flour in a snap-lock bag. Season with salt and pepper. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
   3.

      Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook onion and garlic for 4 to 5 minutes or until soft. Transfer to a plate.
   4.

      Add remaining oil and beef to pan. Cook for 5 minutes or until browned. Return onion and garlic to pan. Add stock. Bring to the boil. Add tomato paste, paprika and mustard. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes. Add mushroom and simmer for a further 10 minutes. Stir in sour cream and parsley. Cook for 1 minute or until heated through.
   5.

   Serve stroganoff with crispy potatoes , lemon and saffron flavoured rice