Abi cooks her mom’s classic beef stroganoff

CLASSIC BEEF STROGANOFF

Serves 4

butter 1 T
sunflower oil 1 T
onion 1, finely chopped
button mushrooms 250 g , halved (I like to tear them in half)
sirloin steak 500 g, cut into strips (or ready cut from Woolworths)
garlic 2 cloves, chopped
brandy, dry sherry or white wine 1/4 cup
beef stock 1/2 cup
sour cream 1 cup
sea salt and freshly ground black pepper, to taste
Rice or tagliatelle, for serving

1 Heat the butter and oil in a frying pan (I like to use a cast-iron one) and cook the onions and mushrooms over a medium heat until browned, about 6 minutes.
2 Remove from the heat and add the steak to the hot pan. Return to the heat and cook for 3 minutes.
3 Add the brandy, sherry or wine and cook for 1 minute.
4 Return the onion and mushrooms to the pan with the steak.
5 Add the beef stock and cook until it starts to bubble, then add the sour cream and season. Serve with rice or fresh tagliatelle and a sprinkling of chopped parsley if you like.

My mom used to use a can of mushroom soup instead of the stock.