Here's a recipe for you to make it at home:
Preparation Time 10 minutes
Cooking Time 25 minutes
Ingredients
2 tbs olive oil
500g rump steak, cut across the grain into this strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g button/cup mushrooms sliced
2 tsp cornflour
1 250g carton sour cream (can be light or full cream)
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh parsley
400g dried fettuccine pasta (I like rice instead)
Method
Heat 1 tbs oil in wok or frying pan over high heat until just smoking. Add steak and stirfry for 2 minutes or until just cooked. Remove from wok.
Reduce heat to medium. Add remaining oil to wok, add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile cook pasta/rice in boiling water, following packet instructions until cooked. Drain. Serve with beef Stroganoff.
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