Beef stroganoff with red capsicums

Method

1. Place the beef in a freezer bag with the flour, a teaspoon of salt and a good couple of grinds of black pepper. Seal the bag and toss the beef to coat in the seasoned flour.
2. In a large sauté or frying pan on a medium high heat add the oil and the beef. Fry quickly for about 2 minutes until seared on all sides. Remove the meat from the pan and set aside.
3. Reduce the heat to medium low, add the butter and onion, use a wooden spoon to scrape off any flavour filled browned bits left over from the meat and cook for about 8 minutes. Add the capsicum, stirring occasionally for another 3-5 minutes until the onions are soft and starting to turn lightly golden and the capsicums have softened.
4. Add the garlic, paprika and mushrooms and cook for about 1 minute, until they smell wonderful. Add the wine, stock, mustard and beef, stir to combine. Bring to the boil and reduce the heat to a low simmer. Cook for a further 5 minutes until the sauce has reduced and thickened slightly. Check the seasoning an  just before serving, stir in the sour cream.
5. Serve with your favourite pasta or rice. Top with a sprinkle of chopped parsley and a little extra paprika for colour.