Beef Stroganoff

Method

Cut the beef into thin strips approximately 5cm long and season with salt and pepper. Heat half the butter and oil in a large frying pan over high heat and brown the beef in batches, setting aside when golden. In the same pan, add remaining butter and oil, then sauté the sliced onions until softened, followed by the sliced mushrooms until they release their moisture. Sprinkle flour over the vegetables, stir well, then add the beef stock, tomato puree, mustard and paprika, stirring to combine. Return the beef to the pan, reduce heat and simmer gently for 20-25 minutes until tender. Remove from heat, stir in the soured cream until fully incorporated, and adjust seasoning to taste. Serve immediately over egg noodles or with boiled potatoes.