600g rump or Scotch fillet steak, cut into strips
1 large onion, chopped
300g cup or button mushrooms, sliced
2 tbsp tomato paste
1 tbsp cornflour
¼ cup sour cream
Heat a large saucepan over a high heat. Add steak and half of the butter and brown as quickly as possible. Remove from steak from pan and replace with mushrooms, onion and remaining butter. Cook, stirring constantly, for 2-3 minutes or until mushrooms have softened and onion is transparent.
Reduce heat to low, return steak to pan and stir through tomato paste and ½ cup of water. Season with salt and pepper and allow to simmer for 5 minutes.
Be careful not to let the stroganoff simmer for too long, or the steak will turn out tough
In a small jug combine flour and enough sour cream to make a paste, stirring vigorously to eliminate any lumps. Stir into stroganoff.
Serve with rice or pasta and steamed vegetables.
This recipe is easily adaptable for dairy and gluten allergies – replace butter and cream with soy products and use gluten free plain flour in place of the cornflour.