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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a dish I think I make well, it may not be authentic, but I like it anyway;-) Ingredients:
3 tablespoons butter |
1 onion, halved, sliced length ways |
250 g mushrooms, sliced |
2 cloves garlic, crushed |
500 g steak, sliced into thin strips across the grain (sirloin, filet or rump) |
4 teaspoons flour |
salt & freshly ground black pepper |
1/4 cup red wine |
1/4 cup beef stock |
6 tablespoons tomato paste |
1 teaspoon paprika |
2 teaspoons dijon mustard |
2 dill pickles, finely chopped (optional) |
200 ml sour cream |
Directions:
1. Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
2. Remove from the pan.
3. Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
4. Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
5. Remove the meat and deglaze the pan with the wine, stock and tomato paste.
6. Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
7. Good served over rice, buttered noodles or mash.
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