Roast Beef Stroganoff
Ingredients
- 1.5kg piece beef (i used topside)
- 3 tablespoons olive oil
- 2 tbsp paprika
- 2 tbsp tomato purée
- 1 clove garlic, grated
- 1 tbsp worcestershire sauce
- 2 tbsp fresh thyme
- 1 white onion, chopped
- 500g button mushrooms, cut in half
- 1 cup beef stock
- 1 cup sour cream
- 1/4 cup chopped parsley
- mashed potato and green veg to serve
Preparation
Preheat the oven to 200°c
Rub 1 tbsp olive oil all over the beef
Season with salt and pepper, sprinkle 1 tbsp paprika on top and rub it in
Place in a large roasting pan
Roast for 30 minutes
Put the second tbsp olive oil in a pan and cook the onions and mushrooms for 10 - 15 minutes
You wand a little colour on the mushrooms
Add the garlic, tomato purée, worcestershire sauce, thyme and remaining paprika
Cook for a couple of minutes, combining well
Add the stock, mix well and turn off the heat
Pour the mushroom mix over the beef, lower the heat to 180c and roast for a further 20 - 40 minutes depending on how well done you like your beef and how thick the piece is
Take the beef out of the dish, put in a large plate, cover with foil to keep warm and let it rest for at least 20 minutes
While the beef is resting, return the pan with the mushrooms to the stovetop on a medium heat
Whisk in the sour cream
Cook for a few minutes, turn off the heat and add the parsley
Taste the sauce, add more seasoning if needed
Put the beef back into the mushrooms
Slice the beef into the sauce and serve with mash and green vegetables