Ingredients
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3 tablespoons butter
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1 onion, halved, sliced length ways
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250 g mushrooms, sliced
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2 cloves garlic, crushed
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500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
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4 teaspoons flour
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salt & freshly ground black pepper
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1/4 cup red wine
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1/4 cup beef stock
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6 tablespoons tomato paste
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1 teaspoon paprika
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2 teaspoons Dijon mustard
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200 ml sour cream
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2 dill pickles, finely chopped
Instructions
- Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
- Remove from the pan.
- Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
- 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.
- Remove the meat and deglaze the pan with the wine, stock and tomato paste.
- 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.
- Good served over rice, buttered noodles or mash.