Creamy beef stroganoff

Ingredients

600 g lean rump steak

2 tbsp wholemeal flour

1 pinch nutmeg

1 tbps olive oil

1 medium onion, peeled and finely chopped

375 ml salt-reduced beef stock

1 tbps tomato paste

1cup button mushrooms, sliced

200 ml tub expa light sour cream

steamed basmati rice and steamed vegetables including green beans, carrots and cauliflower

Slice the beef across the grain into thin sliips. Combine the flour and nutmeg and use mixture to lightly dust beef sliips. Brush the beef sliips with the oil
Preheat a large frypan to moderately-hot. Keep the heat at moderately-high. 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 the onion to frypan and cook until soft. Add the beef stock and tomato paste, stir to combine and bring to the boil. Reduce the heat to a simmer, return the beef to the pan and simmer for about 45 minutes or until beef is tender. In the last 15 minutes add the mushrooms and sour cream. Serve beef slioganoff with steamed basmati rice and steamed vegetables including green beans, carrots and cauliflower