This recipe is based on a Good Food Magazine recipe.
1 tbsp vegetable oil
1 large green pepper, sliced in strips about 2cm long.
500g/1lb 2oz tenderised steak
2 tbsp plain flour
2 tbsp paprika (I only use the smoked Spanish paprika)
an extra 1 teaspoon of Paprika if you want a little more bite
250g button mushrooms
200ml beef stock
2 tbsp white wine vinegar
250ml sour cream
In large frying pan with the oil, cook the sliced green pepper for 2 minutes until just softened. Meanwhile cut the beef into thin strips. Season the flour with salt, pepper and paprika, then toss in the beef to coat lightly, shaking off any excess.
Add the beef to the pan and cook for 3-4 minutes until starting to brown.
Halve the mushrooms, add to the pan and stir fry for a couple of minutes.
Pour in the stock, vinegar and the extra teaspoon of paprika and bring to the boil, then lower the heat and simmer gently for 5 - 10 minutes.
Stir the sour cream into the pan and cook gently for 5 minutes, do not let it boil but letting it thicken.
Then season to taste.
Spoon the stroganoff on to a bed of rice or noodles.
TEACHER: George, why do you always get so dirty?
GEORGE: Well, I'm a lot closer to the ground than you are.