Classic Beef Stroganoff

Cooking Directions

• Place 1 Tbsp of flour in a bowl, add the beef and gently stir to coat the beef with the flour.
• Heat 1 Tbsp of olive oil in a large shallow frying pan, add the beef and cook for 3-5 minutes until browned all over, remove from the pan and set aside.
• Heat the remaining olive oil, add the onion and cook on a medium heat until completely softened and slightly caramelised, around 15 minutes, adding a little splash of water if the onion starts to stick.
• Meanwhile cook the rice as per packet instructions.
• Add the garlic to the frying pan and cook for a further 1 minute and then add the butter and stir through.
• Add the mushrooms and cook for 5 minutes until soft.
• Add the remaining flour with sweet paprika and cook for 2 minutes.
• In a jug whisk together the stock, Bulla Crème Fraîche, Bulla Cooking Cream, mustard, Worcestershire Sauce and tomato paste. Pour the mixture into the frying pan and cook for 3-5 minutes until thickened. Return the beef to the pan.
• Stir through half of the parsley, reserving some for garnish and season with salt and pepper.
• Serve with rice and garnish with extra parsley and Bulla Crème Fraîche.