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Nice winter comfort food…

INGREDIENTS

  • 500g sirloin steak or stir-fry beef, cut into strips
  • 1/2 cup sour cream (or cream with a dash of vinegar)
  • 1/2 glass white wine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 1/2 cups mushrooms, sliced
  • 2 eschallots
  • 3 tablespoons flour
  • 1 clove garlic
  • 1 1/2 cups beef stock

METHOD

Mix beef in a mixture of 1 tablespoon flour with salt. Brown beef in butter and oil in a frying pan. Add eschallots, garlic and mushrooms. Cook for a few minutes until onion has browned and mushrooms have softened. Remove mixture from pan and add 2 tablespoons butter. Once it has melted add the flour and tomato paste and mix. Add the beef stock, stirring to remove any lumps. Return the meat and mushrooms to the pan and mix in sour cream / cream. Serve with rice, noodles or spaetzli.

Vegan version

Leave out the meat completely, use vegan beef stock, soy cream with a dash of white wine vinegar and oil instead of butter. Serve with wholemeal pasta.

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