Traditional Beef Stroganoff

 

600 g beef strips

90 ml cake flour

30 ml olive oil

30 ml margarine or butter

2 onion, sliced

2 clove garlic, peeled and crushed

10 ml Robertsons Paprika

2 punnet button mushrooms, sliced

2 Knorr Beef Stock Pot

460 ml water

160 ml sour cream

60 ml chopped fresh parsley, to garnish (optional)

Toss the beef strips in cake flour to lightly dust them, then set aside.

Heat the olive oil and margarine (or butter) 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 floured beef strips and fry for 5 minutes, or until well browned. Now add the button mushrooms and fry for a further 5 minutes, until soft.

Add the Knorr Beef Stock Pot and the water. Mix well, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally

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