Roast beef with stroganoff sauce

Family Farmed Roast top side beef with stroganoff sauce using Ballarat button mushrooms.

Cooking Time
40 minutes

Ingredients (serves 4)

• 800g piece Family Farmed scotch fillet, topside or eye fillet
• 2 tablespoons olive oil
• 2 teaspoons sweet paprika
• 1 tablespoon tomato paste
• 1 tablespoon Hells Breath Worcestershire sauce
• 1/2 cup beef stock
• 250g Ballarat button mushrooms, sliced
• 1 red onion, cut into thin wedges
• 2 tablespoons thyme leaves from Coolibah Herbs
• 1/2 cup sour cream
• Myrtle Grove mashed potato and steamed green beans, to serve

Preheat oven to 200°C. Brush beef with oil. Rub paprika and salt and pepper all over surface of beef. Place in a large roasting pan. Roast for 20 minutes. Combine tomato paste, Worcestershire sauce and stock in a bowl. Add mushroom, onion and thyme. Stir to combine. Remove beef from oven. Pour over mushroom mixture. Roast beef for a further 20 minutes for medium, or until cooked to your liking. Transfer beef to a plate. Cover and set aside in a warm place for 10 minutes. Meanwhile, add sour cream to mushrooms in pan. Stir until well combined. Thinly slice beef across the grain and place onto plates. Spoon over mushroom sauce and serve with mashed potato and steamed green beans.