Beef Stroganoff

  • 15min prep
  • 1hr cook
  • 4 Servings


  • 500g rump steak

  • 2 teaspoons butter

  • 1 small brown onion, halved, thinly sliced

  • 1 garlic clove, crushed

  • 2 teaspoons sweet paprika

  • 250g button mushrooms, sliced

  • 250ml (1 cup) beef stock

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon tomato paste

  • 85g (⅓ cup) sour cream

  • 1 tablespoon coarsely chopped fresh flat-leaf parsley


  • Cut fat off rump and brown the steak in a fry pan. Remove from heat.

  • Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens.

  • Cut the rump into strips and return to pan.

  • Add the mushrooms, beef stock, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender.

  • Stir sour cream into beef mixture until just combined. Remove from heat.

  • Serve with pasta.