Beef Stroganoff with Basmati Rice by Kathy Lim-Small

Ingredients:
Stewing beef (sliced into strips)
Brown mushrooms (quarters)
Onions (chopped)
Single cream
Sage
Parsley
Black ground pepper
Corn flour
Salt
Beef stock cube
Water
Butter

Method:
1. Marinate beef with corn flour and salt and set aside.
2. Sauté onions and mushrooms with butter and herbs until slightly brown. Add in beef, stir well in medium heat.
3. Add in boiling hot water enough to cover all ingredients with the stock cube. Add in single cream and bring to boil. At this point I turned off heat and remove my pot and transfer into my thermal bag to let it slow cook itself. If you don't have a thermal pot or bag, you could use your slow cooker to cook the way you want it just using the ingredients. Or stick in the oven for cook at 160 degrees for 2-3 hours.