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Roast Beef Stroganoff

Roast Beef Stroganoff

A delicious twist on an old classic. Check out this new way of serving this tasty dish.

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15 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
1 1/4 kg beef rump roast
Prescotts Beef Rump Steak
Prescotts Beef Rump Steak500g
20% Off
$13.00
avg
ea
was $17.00 avg
1 tbsp olive oil
1 tbsp smoked paprika
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp tomato paste
Leggo's Pizza Paste
2/3 cup salt-reduced beef stock
Bonox Beef Stock
1 brown onion, thinly sliced
Red Onion
Red Onion200g
$1.18
avg
ea
200 g brown mushrooms, sliced
Mushrooms Cups
1/2 cup sour cream
Microwave basmati rice, baby rocket leaves, sliced pickles, parsley leaves, to serve
SunRice Rice Jasmine
SunRice Rice Jasmine1kg
Half Price
$2.25
was $4.50

Directions

  1. Preheat oven to 200°C (180° fan-forced). Rub beef with oil and sprinkle with paprika. Season.
  2. Place beef on a rack over a large roasting tin and cook in oven for 20 minutes.
  3. In a medium bowl combine Worcestershire sauce, tomato paste and stock.
  4. Add onions and mushrooms. Season and stir to combine. Remove beef from oven.
  5. 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
  6. 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.
  7. Thinly slice beef. Serve with mushroom sauce, rice, rocket leaves, pickles and parsley.