Preparation time: 10 minutes
Cooking time:  20 minutes

Ingredients

600 g beef strips
30 g butter
1 small onion, chopped
250 g mushrooms, thinly sliced
¾ cup beef stock
2 tbsp tomato paste
250 ml carton of light sour cream
1 tsp cornflour
egg noodles to serve

1. Coat 600g beef strips with 2 tbsp oil. Preheat a large, heavy based frying pan until moderately hot; cook the beef in two batches until just done.
2. Remove beef and set aside. Add 30g butter to the pan and a small finely chopped onion, cook until soft, then add 250g of thinly sliced mushrooms, cook until tender.
3. Add 2/3 cup of beef stock and 2 tbsp of tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 5 minutes.
4. Stir in a 250ml carton of light sour cream combined with 1 tsp of cornflour. Stir until well combined, simmer for 1 minute. Season well with salt and pepper, return beef to pan and simmer for 2 minutes. Serve with egg noodles.

Tip

When cooking beef strips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef strips will brown well, and the meat will be tender.

Recipe courtesy of Meat and Livestock Australia