Stroganoff served with rice

A quick and simple dish that can be put together in around 20 minutes using a good value cut of tender Bolton abbey beef.

Ingredients
1 tbsp vegetable oil
1 large onion, sliced
500g rump steak (buy here)>>
2 tbsp plain flour
2 tbsp paprika, plus extra for sprinkling
250g mushrooms
200ml beef stock
2 tbsp white wine vinegar
284ml soured cream

Method
Heat the butter and oil in a large frying pan.

Gently fry the onion for a few minutes to soften them. Meanwhile  slice the beef into thin strips. Season the flour with salt, pepper and paprika and toss in the beef to coat lightly

Add the beef to the pan and fry until they start to brown.

Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.

Stir the soured cream into the pan and cook gently for a minute, without boiling, then season to taste. Spoon the stroganoff on to a bed of rice and sprinkle with a little extra paprika.