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• jojo

  

  • 51 posts
  June 1, 2012 4:38:54 PM WATime

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  Beef Stroganoff

   

  Ingredients

  • 2 tbs olive oil
  • 500g rump steak, cut across the grain into thin strips
  • 1 medium brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 300g mushroom flats, sliced
  • 2 tsp cornflour
  • 1 250g carton sour light cream
  • 2 tbs tomato paste
  • 125mls (1/2 cup) beef stock
  • 2 tbs finely chopped fresh continental parsley
  • 400g dried fettuccine pasta

  Method

  1. Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.

  2. Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.

  3. Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.

  4. Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.

  
  

  Dx May 2005 aged 25, Triple Negative, 25mmx18mmx20mm grade 3 invasive atypical medullary tumour, Axillary Clearance 1/15 lymph nodes positive (sentinal node only), Lumpectomy, Chemotherapy (FEC), Radiotherapy, LB only, now Mama to Patrick born 12/6/2013.