This is a dish I think I make well, it may not be authentic, but I like it anyway;-)
If you see an ingredient you would like to add to your shopping list simply click the icon and the item will be saved in your "Home" under the "Shopping List" link
- add salt & freshly ground black pepper
- add 2 cloves garlic
- add 1 teaspoon paprika
- add 2 teaspoons Dijon mustard
- add 500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
- add 1/4 cup beef stock
- add 200 ml sour cream
- add 6 tablespoons tomato paste
- add 1 onion
- add 250 g mushrooms
- add 2 dill pickles, finely chopped (optional)
- add 3 tablespoons butter
- add 4 teaspoons flour
- add 1/4 cup red wine
- 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.