BEEF STROGANOFF

Serves 4–6

         1½ tablespoons olive oil

         1kg lean diced beef (such as chuck, blade or gravy beef)

         2 onions, diced

         2 cloves garlic, crushed

         350g mushrooms, sliced

         2 tablespoons tomato paste

         2 cups beef stock or water

         1 teaspoon salt

         3 teaspoons Worcestershire sauce

         3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water

         3 tablespoons sour cream

Heat the oil in a saucepan over medium–high heat and sauté the beef until well coloured. Add the onion, garlic and mushrooms and cook for 3 minutes more. Stir in the rest of the ingredients, except the cornflour paste and sour cream.

Bring to the boil, then place a lid on the pan and reduce to heat low. Simmer for 2 hours or until the meat is tender.

Remove the lid and thicken by stirring in some or all of the cornflour paste. Allow to cook for 5 minutes more, remove from heat and mix in the sour cream. Season with salt and pepper to taste.