Recipe for creamy Beef Stroganoff – serve with mashed potatoes
1kg Rump steak
1 Packet Streaky bacon
1 – 2 Tbs Unsalted Butter
2 Medium Onions, sliced
1 Punnet Brown Mushrooms
250ml Tub Sour cream
Slice the rump across the grain.
Place meat strips on a plate and sprinkle salt and pepper over, set aside.
Cut the bacon either in half or into threes. Melt some butter in the pan and fry the bacon pieces in a large frying pan. Once cooked, set aside.
Slice the brown mushrooms, and fry in the same pan you fried the bacon in. Once cooked through set aside.
Slice the onions and on a medium to high heat, using the same large frying pan, melt the remainder of butter and fry the sliced onions until translucent (until they look ‘glassy’).
Once the onions have reached this stage, place the meat strips in the frying pan as well. Leave the strips frying on the one side for a minute to ‘brown’ the steak before mixing it around.
Once the beef strips have browned on the one side, turn it around to transfer some heat to the other side. You don’t need to brown both sides, so just ensure the meat is cooked.
Lower the heat and add the sour cream and mix through.
Add all ingredients (bacon and mushroom) back in the frying pan and mix thoroughly.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.