Beef Stroganoff Microwave Method Recipe
This bee stroganoff recipe can be prepared in the microwave. Tossed in flour the rump steak is seasoned and cooked in a casserole dish with beef stock, red wine, and tomato puree. Along with added mushrooms and sour cream, the beef stroganoff is quite savory and can be served over rice or with dinner rolls. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1 kg rump steak, cut into strips
1/2 cup plain flour salt and pepper
1 onion, finely chopped
2 tablespoons tomato puree
1 1/2 cups beef stock
1/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
Directions
1.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
3.
Cook, covered, for 18-20 minutes on MEDIUM.
4.
Stir in mushrooms and sour cream.
Cook a further 15-20 minutes on MEDIUM.
5.
Serve with boiled rice.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
3.
Cook, covered, for 18-20 minutes on MEDIUM.
4.
Stir in mushrooms and sour cream.
Cook a further 15-20 minutes on MEDIUM.
5.
Serve with boiled rice.
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