Creamy Mushroom Beef Stroganoff

Creamy Mushroom Beef Stroganoff

serves 4-6

I have given this 80s dish a make-over, its such a delicious comforting meal that I thought it should make a come back. My husband went back for seconds so it was obviously a success, served with rice and steamed broccolini, I had dinner on the table in 30 minutes.

Ingredients

Olive oil
500g beef fillet cut into thin strips
1 medium red onion diced
4 cloves garlic crushed
salt and pepper
250g mixed mushrooms sliced
6 dried mushrooms soaked in 1/2 cup warm water
1/2 cup whiskey
1 tbs tomato paste
200ml light sour cream
3 ts chopped parsley
pinch smoked paprika

Method

Heat a large heavy based pan and add 2tbs of olive oil.
Season beef with salt and pepper and fry for 1 minute to brown all over, transfer to a plate and keep warm.
Add an extra tbs of oil to the pan, reduce the heat to low and fry the onion and garlic for 5 minutes.
Add the mushrooms, soaked mushrooms and the soaking liquid to the pan.
Add tomato paste, whiskey and the cooking juices from the resting beef to the pan and bring to the boil.
Add the paprika and the sour cream, allow the sauce to reduce slightly about 5 minutes.
Add the beef cook for a further minute, taste for seasoning and stir through chopped parsley.
Serve with steamed rice.