Ground Beef Stroganoff

I thought of this idea many years ago. I was preparing to make traditional beef stroganoff but the small shop I went to had no beef steaks. They did however have beef mince....ah ha! New concept! (Of course I have discovered since then other have also thought of this...and why not? this is not your traditional stroganoff but can still be just as delicious!



(Feeds 4 people)
500g lean ground beef (I used extra lean for lower fat and so I don't have to pour off juices after cooking the beef)
1 large onion (chopped)
2-3 cloves garlic (crushed)
3 cups mushrooms (quartered)
1 tbsp olive oil
1/2 tbsp butter
1 1/4 cup beef broth
1/4 cup red wine
3 tbps bisto
3 tsp worcestershire sauce
2 tbsp ketcup (or 1 tbsp tomato paste)
1 cup low fat sour cream
2 tsp paprika
salt & pepper to taste

Instructions:
- Heat oil and butter in a large pot and saute onions slightly (about 4min).
- Then add garlic and heat for a further 30 seconds or so (don't let the garlic get too brown).
- Add beef and cook through (drain off any liquid if necessary).
- Add red wine and heat through. Wait for liquid to reduce then sprinkle in half the bisto and quickly stir. Springle in the remaining bisto and quickly stir again(sprinkling and adding the bisto in smaller amounts to avoid lumping).
- Add worcestershire sauce
- Pour in the stock and allow to bubble.
- Add ketcup and mushrooms, paprika, salt & pepper. Continue to cook on low heat and stir until sauce has thickened and mushrooms have cooked (Or to allow even better flavour put stove on lowest simmer and let cook for about 30 min extra.)
- Finally add the sour cream and heat through for aboout 10 min

Serve with buttered egg noodle or rice (I always prefer traditional egg noodles though - I am a pasta nut!)