This is, and always has been, one of my favourite Winter dishes. The only issue is whether it should be served with rice or pasta – our house is divided. (Serves 4).
- 500g grass fed rump steak, cut in to strips
- 2tbsps plain flour
- 50g butter
- 1 onion, sliced
- 1 garlic clove, crushed
- 250g small Swiss brown mushrooms, sliced
- 1/4 cup Brandy (optional)
- 1 cup beef stock
- 1.5 tbsps tomato paste
- 3/4 cup sour cream
- Chopped parsley
- Dust the beef strips in flour and shake off the excess.
- Melt half the butter in a large frying pan and cook the meat in small batches for 1 – 2 minutes. Remove.
- Add the remaining butter to the pan and cook the onion and garlic over medium heat for 2 – 3 minutes. Add the mushrooms and cook for 2 – 3 minutes.
- If using, add the Brandy and cook until almost evaporated.
- Stir in the beef stock and tomato paste. Cook for 5 minutes to reduce the liquid slightly. Return the beef to the pan (with juices) and stir in the sour cream.
- Simmer for 1 minute or until the sauce thickens slightly. Season with salf and pepper.
- Garnish with parsley and serve with rice or (fettucine) pasta.