Beef Stroganoff

INGREDIENTS

• 5ml Robertsons Paprika

• 1 clove garlic, crushed

• 1 onion, sliced

• 15ml margarine

• 15ml olive oil

• 45ml cake flour

• 300g beef strips

• 1 punnet button mushrooms, sliced

• 250ml water

• 80ml sour cream

• 1 x Beef stock cube

METHOD

• Toss beef strips in cake flour to lightly coat then set aside.

• Heat olive oil and margarine together in a pan and gently fry the onion and garlic for 5 minutes or until soft.

• Add the Robertsons Paprika and fry for 2 minutes to release the flavour and smoky aroma.

• Add the beef strips and fry for 5 minutes until well browned.

• Add the sliced button mushrooms and fry for a further 5 minutes to soften the mushrooms.

• Add the KNORR Beef Stock Pot together with the water, stir well and bring to the boil.

• When boiling reduce the heat and allow to simmer for 10 minutes stirring occasionally.

• Stir in the sour cream and allow to simmer for a further 5 minutes.

• Garnish with fresh or dried parsley if desired and serve with rice.

• BETTER FOR YOU TIPS: For a lighter stroganoff replace the sour cream with low fat plain yoghurt and serve with brown rice