Beef Stroganoff - Chef Recipe by Aydan McCarthy.

Ingredients

1 cup beef broth
1 Tbs tomato paste
2 Tbs butter, divided
1 onion, thinly sliced
1/2 cup sour cream
2 Tbs all-purpose flour
1/2 tsp ground mustard seed
1 tsp paprika paste
250g button mushrooms, sliced
500g sirloin steak, thinly sliced against the grain

To serve:

200g egg noodles, dry

Method

In a large pan, heat 1 tablespoon of butter. Sauté the mushrooms in the butter over a medium-high heat for 2 minutes.

Remove mushrooms from pan and set aside.

Add the remaining 1 tablespoon of butter into the pan and heat until melted. Add the onion and sauté for 1-2 minutes.

Dust the beef chunks with flour and add to the pan. Cook until browned, about 2-3 minutes.

Add beef broth, mustard powder, tomato paste and paprika paste, along with cooked mushrooms.

Simmer mixture over low heat for 10-15 minutes stirring occasionally until the beef is cooked to your liking.

Put sour cream into a small bowl and add a few spoons of broth from the pan. Mix to warm the sour cream and then add to the pan. Mix to combine.

Taste stroganoff and season with salt and pepper to taste.

Serve with either potatoes, rice or noodles and garnish sliced gherkins (optional).

Recipe provided by Heart of Europe