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Beef Stroganoff

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  • 600g beef topside or rump (150g per person) (rump is more tender)
  • 1 onion
  • 300g button mushrooms
  • 60g butter
  • 2 cloves of garlic
  • 300ml cream
  • 1 tablespoon tomato paste
  • a good handful of fresh parsley
  • 1/2 teaspoon vegemite
  • salt and pepper
  • 1/4 cup flour
  • 400g pasta spirals (100g dried pasta per person)
  1. Slice the onion
  2. Brown the onion
  3. Cut the meat into fine strips
  4. Quickly brown the meat in batches and set aside
  5. Quickly brown the mushrooms with garlic
  6. Combine tomato paste, vegemite, onions and meat with the mushrooms
  7. Add the cream
  8. Finely chop the parsley, put aside some for the garnish
  9. Gradually add the flour until the sauce thickens
  10. Stir the parsley through the mix
  11. This can be eaten fairly quickly after cooking or further cooked to allow the flavours to improve at 150’C in a casserole dish.
  12. Boil water and cook the pasta 15 minutes before you want to serve
    Serve with beans and carrot

This recipe makes 4 serves.

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