Beef Stroganoff

Today's recipe was inspired by Kidspot, however, we found it very unhelpful.

Ingredients:

• 400 g blade steak - they're the cheapest kind at Safeway but were sold in a huge pack. We noticed 700 g was too much for us personally, so we just used 1/3 of the package
• 4 mushrooms - it's not on the ingredient list on the recipe but it's in the instructions
• 1 onion, diced
• 1 clove garlic, diced
• 2 tbsp quinoa (the recipe called for cornflour, which we couldn't find and didn't want to buy a huge packet of anyway)
• 1 tsp ground nutmeg
• 1 cup white wine
• 1 tbsp salsa (we also didn't want to buy a big can of tomato paste for just one dish)
• 1/4 cup sour cream
• 1 cup beef stock (which we made with 1 cup water and 1/2 a beef bouillon)
• 2 tbsp flour (optional)

Steps:

1. Start your rice first, as that will always take the longest.

2. Dice the onion and garlic. Cut the steak into cubes and coat with quinoa and nutmeg.

3. Cook the onion and garlic in as much oil as you prefer on medium heat until they start browning. Then add the beef and wine.

4. When the beef turns brown, add the mushrooms. Cook until soft.

5. Add the salsa, stock, sour cream and cover to cook for about 15 minutes.

6. We found our stroganoff to be very liquid-y, so at about 14 minutes, we added 2 tbsp flour. If you like it more liquid-y, then this step is optional.

7. Serve on rice.

8. It was pretty flavourful already, but I always like a bit of extra kick in my food.