Beef Stroganoff with Tomato Sauce

This is a dish I think I make well, it may not be authentic, but I like it anyway;-)

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 3  tablespoons butter
• 1  onion, halved, sliced length ways
• 250  g mushrooms, sliced
• 2  cloves garlic, crushed
• 500  g  steak, sliced into thin strips across the grain (sirloin, filet or rump)
• 4  teaspoons flour
•  salt & freshly ground black pepper
• 1⁄4 cup red wine
• 1⁄4 cup  beef stock
• 6  tablespoons tomato paste
• 1  teaspoon paprika
• 2  teaspoons Dijon mustard
• 2  dill pickles, finely chopped (optional)
• 200  ml sour cream

Directions

1. Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
2. Remove from the pan.
3. Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
4. Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
5. Remove the meat and deglaze the pan with the wine, stock and tomato paste.
6. Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
7. Good served over rice, buttered noodles or mash.