Beef stroganoff

700g rump steak, cut into thin strips

1 onion, cut into thin strips

2 cloves of garlic, finely sliced

2 large portabello mushrooms, cut into strips

284ml soured cream

200ml cold beef stock

2 tsp cornflour

3 tbsp chopped fresh parsley

3 tbsp oil

salt and pepper

pasta or rice

(serves 4)

Fry the onion, garlic, beef and mushrooms in the oil in a large pan over high heat until the meat is brown. Turn heat down to medium.

Mix together the soured cream, cold stock and cornflour in a jug. Add to the pan. Bring just to boil, turn down heat again, stir well, cover and simmer for two minutes, stir in parsley. Add salt and pepper to taste and serve with rice or pasta.