30 minute Beef Stroganoff

Put some water on the boil, to prepare either pasta (I prefer) or put your rice on in your rice cooker. In a zip lock bag, put your beef, cornflour and nutmeg in a bag, squeeze as much air out of it as you can and seal, shake until all beef is covered with flour and nutmeg. In a high-edge frypan heat your oil, add garlic and onions, and fry until softened. Add beef and white wine, and cook until browned, the beef may dry out so beef stock as required to keep moist. Add mushrooms and fry until soft. Lastly, add rest of beef stock, tomato paste and sour cream, cover and simmer for about 10-15 minutes.