Microwave Beef Stroganoff - cooking recipe

Ingredients

1/3 cup flour
2 tsp mild paprika
1 lb chuck steak, cut into strips
1 tbsp vegetable or olive oil
1 None small onion, peeled and finely chopped
2 tbsp tomato puree
3/4 cup canned cream of mushroom soup
1 cup chicken stock
1 tbsp Worcestershire sauce
1/4 cup sour cream
1/2 lb button mushrooms, thickly sliced
None None cooked white long-grain rice, to serve
2 tbsp coarsely chopped flat-leaf parsley

Preparation

Combine the flour and paprika in a medium bowl and season. Add the beef strips and toss to coat. Combine the oil and onion in a large microwave-safe bowl and microwave on High for 1-2 mins or until the onions are soft. Add the tomato puree and microwave on High for another 40 seconds. Add the mushroom soup, stock, Worcestershire sauce and beef mixture to the onion mixture. Stir until well combined. Cover with pierced cling wrap and microwave on High for 8-10 mins. Add the sour cream and mushrooms and stir to combine. Cover and microwave on High for 2-4 more mins.
Spoon the rice into shallow serving bowls. Top with the stroganoff and sprinkle with parsley to serve.