Recipe

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• 500 g stewing beef
• cooking oil
• 1 1/2 tbsp flour
• 1 beef stock cube
• 1/2 cup red wine
• 1 cup water
• 1 tbsp tomato paste
• 250 g button mushrooms
• 2 tbsp sour cream (more or less according to taste)

• 1 Cut meat into cubes.
• 2 Heat a little cooking oil in a large saucepan or fry pan.
• 3 Add meat and brown well.
• 4 Remove from pan and set aside.
• 5 Add sliced onion and sauté 3 minutes.
• 6 Remove from pan and set aside with meat.
• 7 Add a little extra oil to pan.
• 8 Add flour and stir over low heat til golden.
• 9 Remove from heat.
• 10 Stir in wine, water, crumbled stock cube and tomato paste.
• 11 Stir to combine, return to heat and bring to boil.
• 12 Return meat and onions to the pan.
• 13 Cover and simmer for 1 hour.
• 14 Add sliced mushrooms, cover and continue to simmer for 1/2 hour more.
• 15 Stir through sour cream and serve immediately.
• 16 Alternatively serve sour cream dolloped on top of each serving.