Easy beef stroganoff

Ingredients

600 g beef spips

30 g butter

1 small onion, chopped

250 g mushrooms, thinly sliced

0.75 cup beef stock

2 tbsp tomato paste

250 ml carton of light sour cream

1 tsp cornflour

egg noodles to serve

Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef sliips. Remove each batch and set it aside
Add butter to the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes
Stir in the combined sour cream combined and cornflour. Stir until well combined, simmer for 1 minute. Return beef to pan and simmer for 2 minutes
Serve with egg noodle

When cooking beef sliips 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 sliips will brown well, and the meat will be tender
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks