Beef Stroganoff

• 1 tablespoon oil
• 500g beef rump or porterhouse steak, thinly sliced Whole Foods 1 lb For $7.99 thru 02/09
• 1 large onion, sliced Safeway 1 lb For $1.49 thru 02/09
• 1 teaspoon crushed garlic
• 4 large field mushrooms, sliced
• 1 tablespoon plain flour
• 1 cup water
• 1/2 cup red wine
• 1 tablespoon LEA & PERRINS Worcestershire Sauce
• 1 tablespoon tomato paste
• 2 teaspoons KRAFT Bonox
• 1/4 cup sour cream
• 2 tablespoons finely chopped flat-leaf parsley
• Steamed rice or cooked pasta, to serve

1. Heat the oil in a large pan over high heat and cook beef, in batches, until browned.
2. Remove from pan.
3. Add onion and garlic and saute.
4. Return beef to pan with mushrooms and flour, cook for 1 minute.
5. Stir in water, wine, Worcestershire sauce, tomato paste and Bonox*.
6. Bring to boil then reduce heat and simmer uncovered for 8-10 minutes until sauce has thickened.
7. Stir in sour cream and parsley and gently heat through.
8. Serve with rice or pasta.

oil, beef rump, onion, garlic, mushrooms, flour, water, red wine, worcestershire sauce, tomato paste, kraft bonox, sour cream, flatleaf parsley, rice

Taken from www.kraftrecipes.com/recipes/beef-stroganoff-103563.aspx (may not work)