Stroganoff

Method

Heat butter in a large heavy-bottomed pan and brown the beef strips in batches until golden, then set aside. In the same pan, soften the sliced onions until translucent, then add the mushrooms and cook until tender. Sprinkle flour and paprika over the vegetables, stirring constantly for 1-2 minutes to cook out the flour. Return the beef to the pan, add the tomato puree and beef stock, then bring to a simmer. Cover and cook gently for 1.5-2 hours until the beef is tender, stirring occasionally. Remove from heat and stir in the soured cream, season with salt and pepper, and warm through without boiling. Serve over buttered egg noodles or with boiled potatoes.