- 2 tablespoon vegetable oil
- 600 gram (1¼ ounces) beef rump steak, sliced thinly
- 1 medium brown onion (150g), sliced thinly
- 2 clove garlic, crushed
- 1 teaspoon sweet paprika
- 400 gram (12½ ounces) button mushrooms, sliced thickly
- 2 tablespoon dry red wine
- 1 tablespoon lemon juice
- 2 tablespoon tomato paste
- 1 1/4 cup (300g) sour cream
- 1 tablespoon coarsely chopped fresh dill
- 1Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
- 2Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
- 3Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes 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.
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.
The Latest from Australian Women's Weekly Food
- Beef curry with turmeric rice and coconut sambalJun 14, 2019
- Banana cake recipesJun 14, 2019
- Beef curry recipesJun 14, 2019
- Fabulous frittata recipesJun 13, 2019
- 10 perfect puff pastry recipesJun 12, 2019
- 10 easy risotto recipesJun 11, 2019
- Quiche LorraineJun 06, 2019
- Vegetarian nachosJun 06, 2019
- Quince recipesJun 06, 2019
- Fried rice recipesJun 06, 2019
- Roasted chickpeas & beansJun 05, 2019
- 14 cheeky chickpea recipesJun 05, 2019
- Waffles à la suzetteJun 04, 2019
- Vegetable and chickpea frittersJun 04, 2019
- Pea and ham soupJun 04, 2019
- Embrace eggplant with these 10 tasty recipesJun 03, 2019