Gwen's Beef Stroganoff

If there were a dish that captured my husband's family meal times, it would be this. It is simple, hearty and silky. It goes down really well with brown rice and a spoonful of pickled vegetables that you can buy in a big jar at the supermarket. This was a recipe my father-in-law learnt off his flatmate, Gwen, shortly after moving out of home and he made it for his visiting parents to allay any fears he wasn't surviving. Apparently the dish turned out exactly like Gwen's except for the bread he left in the grill which smoked out the house and triggered the fire alarm. Apart from that, it went down very well so he tried it for his girlfriend now wife and it has been a proud staple of the Beissmann family ever since.

Ingredients:
500g rump steak
125g butter
1 onion
500g button mushrooms, sliced
salt, pepper
2 cups water or beef stock
4 tablespoons tomato paste
250mL sour cream
1 teaspoon cornflour
brown rice

pickles

Method:
Cut meat into strips.
Melt butter in a large frying pan until very hot. Add meat and cook until just browned. Remove meat with slotted spoon into bowl.
Add peeled and finely chopped onion to pan, sauté gently until onion is translucent. Add sliced mushrooms and saute until tender.
Return meat to pan and add beef stock, salt and pepper, tomato paste and stir until you have a deep paprika colour sauce.
Bring to boil, reduce heat and simmer uncovered for 60-90minutes until meat is tender.

Stir cornflour into sour cream carton and gradually add to meat mixture, stirring until mixture boils and thickens (10-15min). 

Serve with cooked brown rice.
Optional: Serve with a jar of pickled vegetables

Serves 4