Toss beef strips in cake flour to lightly coat then set aside.
Heat olive oil and margarine together in a pan and gently fry the onion and garlic for 5 minutes or until soft.
Add the Robertsons Paprika and fry for 2 minutes to release the flavour and smoky aroma.
Add the beef strips and fry for 5 minutes until well browned.
Add the sliced button mushrooms and fry for a further 5 minutes to soften the mushrooms.
Add the KNORR Beef Stock Pot together with the water, stir well and bring to the boil.
When boiling reduce the heat and allow to simmer for 10 minutes stirring occasionally.
Stir in the sour cream and allow to simmer for a further 5 minutes.
Garnish with fresh or dried parsley if desired and serve with rice.
BETTER FOR YOU TIPS: For a lighter stroganoff replace the sour cream with low fat plain yoghurt and serve with brown rice