This Russian version of beef stroganoff is rich and flavoursome, despite being super quick to make. The tomato paste and sour cream give the stew a rich, creamy taste. Serve with fettuccine and fresh parsley.
- 300 g (1¼ cup) sour cream
- 1 tbsp tomato paste
- 60 ml (¼ cup) vegetable oil
- 1 small onion, cut into thin wedges
- 500 g beef sirloin or rump, cut into 5mm strips
- 35 g (¼ cup) plain flour
- buttered fettuccine and flat-leaf parsley leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine sour cream, tomato paste, 2 tbsp water, 1 tsp salt and ½ tsp pepper. Set aside.
Heat oil in a large frying pan over medium heat and cook onion for 3 minutes or until light golden. Lightly dust beef with flour, shaking off excess, then add to pan and cook, turning occasionally, for 5 minutes or until browned. Reduce heat to low, add sour cream mixture and cook for a further 4 minutes, stirring, until or warmed through. Add a little water if necessary. Be careful not to overheat or sour cream will curdle. Serve befstroganof on a bed of fettuccine, scattered with parsley.