Beef Stroganoff

*Tried and Tested*

Now I love Beef Strog, we have had the packet version at least once every few weeks or so, so I was really excited about trying this recipe from scratch.  But being as how I love to estimate everything and how I generally just chuck stuff in....I ended up putting too much Tomato paste in it and totally ruined it.  It just didn't taste like beef strog....it was more tangy than what it should be.  I was quite disappointed.  I'm hoping that with a little tweaking (ie with less tomato paste) it will be a lot better.  If not then I know I have other recipes I can try so all is not lost.

So yes...this was...ok....but dissapointing.

• 500 grams rump steak cut into thin strips (you can also substitute the beef with chicken strips)
• 1 Brown onion cut finely
• 250 grams mushrooms
• 1 tablespoon crushed garlic
• 1/2 cup sour cream
• 1 tablespoon tomato paste OR 2 tablespoons tomato sauce (optional – add this for a richer flavour)
• Big Splash of Worcheshire Sauce
• Salt & Pepper

In a frypan, fry off the onion and garlic until fragrant. Add the beef and mushrooms and fry for two to three minutes or until just cooked. Add the Worcheshire sauce and cook well, turn the frypan off, and stir through the sour cream and the tomato paste. Season to taste