Beef Stroganoff

Method
Heat the oil in a large frying pan and gently cook the onions until soft
Add the mushrooms and cook for 2 mins
Add the tomato purée, mustard and paprika and cook for a another minute
Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
Add the sour cream and stir well
Season with salt and pepper
​Serve with brown rice ​

Ingredients
1 tablespoon olive oil
1 onion finely sliced
150g sliced mushrooms
2 tablespoons tomato puree
1 teaspoon mustard
100 ml beef stock
500gm beef cut into strips 
Sea salt and freshly ground pepper
200ml sour cream
2 tablespoons ripped flat leaf parsley
and green beans