Name: Speedy stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram budget beef rump steak, trimmed, cut into thin strips; 2 tablespoon plain flour; 2 teaspoon sweet paprika; 2 tablespoon vegetable or olive oil; 1 large brown onion, thinly sliced; 1 small red capsicum, thinly sliced; 2 cloves garlic, crushed; 200 gram button mushrooms, thinly sliced; 1 small zucchini, thinly sliced; 3/4 cup beef stock; 400 gram can cherry tomatoes; 2 tablespoon tomato paste; 1 tablespoon worcestershire sauce; 2/3 cup sour cream, at room temperature; cooked long-grain white rice, to serve

Ingredients

500 gram budget beef rump steak, trimmed, cut into thin strips

2 tablespoon plain flour

2 teaspoon sweet paprika

2 tablespoon vegetable or olive oil

1 large brown onion, thinly sliced

1 small red capsicum, thinly sliced

2 cloves garlic, crushed

200 gram button mushrooms, thinly sliced

1 small zucchini, thinly sliced

3/4 cup beef stock

400 gram can cherry tomatoes

2 tablespoon tomato paste

1 tablespoon worcestershire sauce

2/3 cup sour cream, at room temperature

cooked long-grain white rice, to serve

Method

1.Toss beef in combined flour and paprika. Heat half the oil in a medium frying pan over moderately high heat. Cook beef, in batches, for 4-5 minutes or until beef is browned.

2. Heat remaining oil in same pan. Add onion, capsicum and garlic; cook and stir for 5 minutes or until softened.

3.Add mushroom and zucchini; cook and Stir for 3 minutes or until mushroom is soft. Return beef to pan with stock, tomato, tomato paste, sauce and sour cream. Cook and stir for 2-3 minutes (without boiling) until heated. Serve stroganoff with rice.

Use water instead of stock. You’ll need to cook 1 cup of rice. Budget beef rump is a cheap alternative to rump steak.
Note

Woman's Weekly Food

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Ingredients

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