Beef Stroganoff

INGREDIENTS

500g beef fillet or rump steak, thinly sliced
1 large onion, thickly sliced
200g mushroom, thickly sliced
1 cup beef stock
½ tsp Supreme Smoked Paprika
100g butter
2 tbsp oil
Salt to taste
2 tbsp plain flour
Supreme Coarse Black Pepper
2 tbsp sour cream
Chopped parsley

METHOD

Season steak/fillet with salt and black pepper. Heat 1 tbsp oil in a large skillet over high heat. Working in batches cook until brown, then remove onto a plate. Add remaining 1 tbsp of oil and repeat with remaining beef. Turn heat down to medium-high, add butter and once melted, add onions and cook until soft. Then add mushrooms, smoked paprika and cook until mushrooms turn golden. Add flour, continue to stir and cook for 2 minutes. Whilst stirring slowly pour broth, add sour cream and stir until well combined. Bring to simmer, then reduce heat to medium and cook until the sauce thickens. Season with salt and black pepper (if needed), then add beef and continue to simmer for 4-5 minutes. Remove from heat, serve over pasta and garnish with chopped parsley.