Neven Maguire's Beef Stroganoff

INGREDIENTS

• 2 Packs Simply Better Irish Angus Quick Fry Fillet Steak Pieces, cut into strips
• 150ml Simply Better Irish Free Range Chicken Stock
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 2 Tsp Simply Better Italian Tomato Purée
• 2 Tbsp. Plain Flour
• 1 Tbsp. Sweet Paprika
• 25g Butter
• 2 Large Shallots, finely chopped
• 150g Button Mushrooms, halved
• 1 Garlic Clove, crushed
• 1 tbsp. White Wine Vinegar
• 4 tbsp. White Wine
• 1 tsp Dijon Mustard
• 150ml Sour Cream
• Sea Salt
• Freshly Ground Black Pepper
• Chopped Parsley
• Simply Better Steamed Basmati Rice, to serve

METHOD

1. Toss the flour and paprika together in a shallow dish and add some seasoning, then use to coat the steak strips. Heat half the butter and rapeseed oil in a frying pan or skillet pan over a medium heat. Add half of the steak pieces and fry for 3-4 minutes, until sealed and lightly browned. Tip onto a plate and set aside. Add a drizzle of oil into the pan and repeat with remaining steak.
2. Place the pan back over a medium heat. Add the rest of the butter and oil, then add the shallots and mushrooms. Sauté for 2-3 minutes, until softened but not coloured. Increase the heat to high and add the crushed garlic. Season to taste and continue to sauté for another 2-3 minutes, until tender.
3. Deglaze the pan with white wine and allow it to bubble right down, then add the mustard and tomato puree, stir through. Add the chicken stock and white wine vinegar. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.
4. Stir the sour cream into the pan and return to the boil, then reduce the heat again. Add some chopped parsley and simmer gently for a couple of minutes, cooking until the sauce has thickened and slightly reduced.
5. Divide the rice among warmed plates and spoon over the beef stroganoff.