Beef stroganoff with pickled cabbage

Instructions

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.