beef stroganoff

Time for a little comfort food...This is our family recipe for beef stroganoff - it's a little different to the traditional and totally delicious!

Serves 4

500g scotch fillet, cut into thin strips
1 large brown onion, sliced
1 clove garlic, chopped finely
1 tsp dijon mustard
2 tsp sweet paprika
2 tbs tomato paste
1/2 cup red wine
2 cups beef stock
1/2 cup chopped parsley
2 heaped tbls sour cream

1. Heat oil in a large frying pan over medium high heat and brown the beef in two batches.
2. Add onion and cook for a couple of minutes until it has softened.
3. Add garlic, paprika, mustard and tomato paste and cook for 1 minute then pour in red wine. Simmer for a couple of minutes.
4. Add half the stock, cover with a lid and bring to the boil. Reduce heat to low and cook, covered, for about 20 minutes, stirring occasionally.
5. Add remaining stock, cover and cook for around 40 minutes, stirring occasionally.
6. Remove from heat, stir through sour cream and parsley and serve with cooked pasta.

Notes:
* Cooking the beef in two batches allows it to caramelise on the outside without stewing in the excessive juices which you would get from cooking it in one batch.
* If the sauce is drying up too quickly, add 1/4 cup of water and continue to simmer. You can add red wine or stock in its place but this will impact the flavour.
*Hot paprika can be subtituted for the sweet version if you like the added spice.