Beef Stroganoff - Julie Goodwin

This is by far the BEST beef strog I've made. The best I've ever tasted in fact. I've made a few and this sauce is the absolute yummiest. The photo does the dish no justice whatsoever - you simply need to make it and try it for yourself.

Note: It is imperative the meat is thinly sliced...I made the mistake of not reading this until it was already cooking...you MUST slice the beef thinly like a stir-fry. This quantity serves 4. I've adapted the quantities of Julie's recipe because we like extra sauce so this recipe has the 'extra sauce' for extra yumminess!

Ingredients:

• 1/3 cup plain flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper (I used black)
• 2 teaspoons smoked sweet paprika (I only had smoked)
• 500g round steak, trimmed and very thinly sliced
• 1/4 cup vegetable oil (I used olive)
• 300g button mushrooms, sliced
• 3 cloves garlic, chopped
• 1/4 cup tomato paste
• 1/2 cup beef stock 
• 2 tablespoons worcestershire sauce
• 300ml sour cream (I used light sour cream)

Method:

• In a large bowl, combine the flour, salt, pepper and paprika. Toss the beef strips thoroughly through the mixture
• In a large, non-stick pan, heat a quarter of the oil over a high heat until in is just smoking. Cook the beef in batches until just golden brown
• Reduce the heat to medium-high. Heat the last of the oil in the pan and saute the mushrooms and garlic until softened. Add the tomato paste and stir for a further minute. Add the stock, worcestershire sauce and sour cream to the pan. Return the beef and stir for a minute or two until well combined and warmed through.
• This can be served with pasta or rice, and steamed green beans or broccoli. I served ours with rice and broccoli...D-E-L-icious  XD