- Cut fat away from the meat, lay flat and beat well. Cut into ¼” wide strips and then cut the strips into 1” lengths. Sprinkle with pepper and rub in lightly.
- Peel and slice the onions.
- Wipe, destalk and thinly slice the mushroom caps.
- Heat butter in a pan over low heat and fry the onions for 5 minutes.
- Add the mushrooms, frying for 3-4 minutes.
- Add the meat strips and increase the heat and fry until the colour of the meat changes to grey.
- Sprinkle in the flour, stir and fry for another minute.
- Combine the purée, mustard and beef stock, and add to the frying pan, stirring to mix smoothly.
- Bring to simmering point and simmer for 30-35 minutes.
- When the meat is cooked, check seasoning, and then stir in the sour cream and heat gently without boiling.
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