Vickys Beef Stroganoff, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp olive oil
• 1 tbsp sunflower spread/butter
• 450 grams sliced beef, rump or sirloin
• 1 large onion, sliced
• 1 tbsp cornstarch
• 300 grams button mushrooms, sliced
• 200 ml Vickys Sour Cream recipe, link below, or use coconut cream mixed with a tbsp lemon juice
• 100 ml beef or mushroom stock
• 1 tbsp mustard powder
• 1 tbsp tomato puree/paste
• 1/2 tbsp Vickys GF Worcestershire Sauce recipe, link below
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1 tbsp chopped parsley

1. Heat the butter and oil in a deep frying pan and add the beef strips and onions
2. Lightly fry off to soften but don't colour the onions, around 2 minutes.
3. Add the cornstarch and mix into the meat juices
4. Add the mushrooms and fry a further 3 minutes
5. In a jug, mix together the stock, sour cream, mustard, tomato puree, Worcestershire, paprika and cayenne
6. Pour into the pan and bring to the boil then let simmer for 5 minutes
7. Stir in the parsley, adjust the seasonings to taste and serve over mashed potato, steamed greens, pasta or rice

olive oil, sunflower, beef, onion, cornstarch, button mushrooms, sour cream, beef, mustard powder, tomato pureepaste, worcestershire sauce, sweet paprika, cayenne pepper, parsley

Taken from cookpad.com/us/recipes/338802-vickys-beef-stroganoff-gluten-dairy-egg-soy-free (may not work)