Beef Strips in Sour Cream

Beef Strips in Sour Cream

1 kg (2 lb) blade steak
3 tablespoons butter
250 g (8 oz) small mushrooms, sliced
1 large onion, chopped
1 cup beef stock
1 tablespoon tomato paste
1/2 teaspoons salt
freshly ground pepper
1/8 teaspoon ground nutmeg
2 tablespoons cornflour
1/2 cup sour cream

  1. Trim beef and cut into thin strips.

  2. Melt half the butter in a saucepan and saute sliced mushrooms for 5 minutes.

  3. Remove to a plate.

  4. Add remaining butter and saute onion until soft.

  5. Remove to another plate, leaving butter in pan.

  6. Brown beef strips quickly over high heat, a few at a time.

  7. Remove to plate with onion as they brown.

  8. Return beef and onions to pan, add stock, tomato paste, salt, pepper and nutmeg.

  9. Stir to lift off browned meat juices, cover and simmer gently for 1 hour.

  10. Add cooked mushrooms and simmer for further 15 to 30 minutes until beef is just tender (do not overcook).

  11. Mix cornflour to a paste with cold water and thicken pan contents.

  12. Allow to boil gently for 1 minute.

  13. Stir in sour cream and heat through without bringing to the boil.

  14. Serve immediately with boiled rice or noodles and a tossed salad or green vegetable.

serving amount

serves: 6