Beef and Mushroom Stroganoff

⅓ cup plain flour

1tsp paprika

2 ½ tablespoons olive oil

750g lean beef stir-fry strips

1 brown onion, halved and thinly sliced

2 garlic cloves, crushed

400g mixed mushrooms, sliced (we used 100g button, 100g Swiss brown and 150g Portobello mushrooms)

1 cup beef stock

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

½ cup sour cream

⅓ cup flat-leaf parsley leaves, chopped

Fettuccine pasta or mashed potatoes, to serve

Combine flour and paprika in a large bowl. Season. Toss beef in flour mixture to lightly coat.

Heat 2 tsp oil in a large frying pan over high heat. Brown the beef in 3 batches using 2 tsp oil per batch. Transfer to a plate. Set aside.

Reduce heat to medium-high. Add remaining 1 tbs oil, onion and garlic to pan. Cook, stirring, for 3-4 minutes or until onion softens. Add mushrooms. Cook, gently stirring, for 4-5 minutes until mushrooms are just soft.

Return beef to pan. Stir in stock, Worcestershire sauce, tomato paste and sour cream. Season. Bring just to the boil, stirring often, until well combined and hot. Sprinkle with parsley. Serve with fettucine or mashed potatoes.

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