1

Place cabbage in a large heatproof bowl. Place vinegar, sugar, caraway seeds and half the onion in a small saucepan and heat on medium. Bring to the boil then remove from heat. Pour vinegar mixture over cabbage and stir to combine. Set aside, stirring occasionally, for 30 minutes.

2

Heat half the oil in a large frying pan on high. Cook beef, stirring, for 2 minutes or until browned. Remove from pan and set aside.

3

Heat remaining oil in same pan over high heat. Cook combined mushroom and remaining onion, stirring, for 7 minutes or until tender. Add garlic and paprika and cook for 1 minute or until fragrant. Add flour and cook, stirring, for 1 minute.

4

Add stock and bring to the boil. Reduce heat and simmer for 3 minutes or until sauce thickens slightly. Season. Add beef and Worcestershire sauce and cook for 2 minutes or until heated through. Remove from heat. Stir in sour cream. Sprinkle stroganoff with parsley and serve with pickled cabbage.