Roast Beef Stroganoff
A delicious twist on an old classic. Check out this new way of serving this tasty dish.
15 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings1 1/4 kg beef rump roast
1 tbsp olive oil
1 tbsp smoked paprika
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp tomato paste
2/3 cup salt-reduced beef stock
1 brown onion, thinly sliced
200 g brown mushrooms, sliced
1/2 cup sour cream
Microwave basmati rice, baby rocket leaves, sliced pickles, parsley leaves, to serve
Directions
- Preheat oven to 200°C (180° fan-forced). Rub beef with oil and sprinkle with paprika. Season.
- Place beef on a rack over a large roasting tin and cook in oven for 20 minutes.
- In a medium bowl combine Worcestershire sauce, tomato paste and stock.
- Add onions and mushrooms. Season and stir to combine. Remove beef from oven.
- Reduce heat to 180°C (160° fan-forced). Pour mushroom sauce into base of roasting tin. Return to oven and cook beef for a further 20-25 minutes or until cooked to your liking
- Transfer beef to a plate. Cover loosely with foil and set aside to rest for 10 minutes. Add sour cream to mushrooms in pan and stir to combine. Season.
- Thinly slice beef. Serve with mushroom sauce, rice, rocket leaves, pickles and parsley.