Beef Stroganoff

Ingredients

1 Slice of Round Steak

1 Onion Sliced

10 Button Mushrooms Sliced

1 Teaspoon of Tomato Puree

1 Chicken Stock Cube

1/2 Cup of Cooking Cream

2 Tablespoons of Ground Black Pepper

2 Tablespoons of White Flour

1/4 cup of Brown or White Rice

 Cooking Oil for Frying

Preparation;

Slice the round steak in thin strips.Slice the onion and mushrooms. Dissolve the chicken stock cube in 500mls of boiling water.

Instructions;

Fry the steak on a high heat until brown adding half the ground black pepper. Remove from the frying pan. Fry the onions and mushrooms. Remove from the pan.

With the frying pan on a high heat add the rest of the pepper, tomato puree and flour to the pan stirring until the flour starts turning brown. Slowly add the stock stirring so it doesn't get lumpy.

Return the steak,onions and mushrooms to the pan and simmer on low for about half hour. Alternatively place in an oven proof dish on 180° for half an hour.

Cook your rice for about 20 mins. I add half a chicken stock cube when cooking the rice for flavour.
Once cooked stir in the cream. Serve with rice or noodles and enjoy :-)