Beef Marsala stroganoff

I am in the process of creating a family cookbook with 3 generations of family favourites and my two sons and their partners have insisted that I include this recipe which is one the family all time favourites! If ever I asked the boys what they wanted for tea it was always this one.

Ingredients

500 g	Beef steaks (Main)
½ cup	Flour
250 ml	Sour cream
½ cup	Dry Marsala, or red wine
1 cup	Beef stock
1 bunch	Fresh parsley
1 tsp	Paprika
1 serving	Pepper
3 Tbsp	Rice bran oil
500 g	Swiss brown mushrooms, or button mushrooms

Directions

1. Season flour with salt & pepper to taste and paprika.
2. Cut preferred beef in thin strips and coat with seasoned flour.
3. Melt butter and oil together in a large heavy based pan and brown the seasoned beef strips. Remove from pan and set aside.
4. De-glaze pan with Marsala or red wine and reduce by half. Add beef stock and bring to a simmer and reduce by half.
5. Add beef back to pan and mix through. Add mushrooms and simmer gently until the mushrooms have softened.
6. Add sour cream and mix through and simmer until sauce has thicken slightly. Add finely chopped parsley, reserving a small amount for serving.
7. Serve on hot steaming Basmati rice and sprinkle over with reserved parsley. If extra veges desired, served with steaming hot beans or asparagus dressed with lemon infused olive oil.
8. This recipe can also be adapted to use lamb or venison: Venison use red wine not Marsla.