Beef Stroganoff

4/5 lb rump steak
1lb mushrooms
1 x brown onion
2 x clove garlic
1 cup chopped parsley
1/2 cup Fage 0%
2 oz tomato paste
1 tbsp mustard Dijon
1 tbsp corn flour
salt
cracked pepper
2 cups red wine
1 tbsp soy sauce
1 tbsp olive oil

With a sharp knife cut the rump into thin slices.
Throw the slices in a bowl, with one glass of red wine and a dash of soy sauce. Marinate overnight.
When it’s time to cook, pour 1 tsp olive oil in a fry pan and turn on high. Sear the beef strips, remove them and put them aide.
Slice the brown onion and the mushrooms. Chop up half a cupful of parsley. Mince the garlic cloves.
Place a saucepan on the stove and turn it up to medium, and add tsp of olive oil.
To make the sauce, toss the onion in the saucepan and cook and toss until it turns glassy (not brown).
Add the mushrooms and garlic and continue stirring.
Turn the saucepan down to simmer. Spoon in the sour cream. Squeeze out the sachet of tomato paste. Stir.
Pour in a cup of red wine. Add 1 tsp mustard Dijon. Stir some more.
Sprinkle salt and pepper to taste.
Add 1 tbsp of corn flour and stir it well into the mix. This will give your stroganoff sauce a nice thick texture.
Sprinkle in the chopped parsley.
Allow the sauce to simmer while you turn the oven on to 200F and wait for it to warm up.
Pour the sauce into a casserole pot. Add the cooked beef strips. Plonk the lid on top and place it in the oven. One hour should be enough to tenderize the meat.



Serving Size: Makes 4 large servings of stew

Number of Servings: 4

Recipe submitted by SparkPeople user JUNEBUGABEE.