Beef with Mushrooms and Cream Recipe

400 g

2 tablespoons

1 tablespoon

6

200 g

3 tablespoons

2 teaspoons

1 cup

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1 cup

Garnish

1 tablespoon

Rump steak

Butter

Olive oil

Shallots, sliced

Mushrooms, thickly sliced

Brandy (optional)

Flour

Beef stock

Salt

Black pepper powder

Dried thyme

Thick sour cream

Chopped parsley

• Wash meat, pat dry and cut into 1cm X 3 1/2cm strips.

• Gently heat butter and oil in a non-stick pan, add shallots and fry lightly for about 5 minutes.

• Add mushrooms and fry for 2-3 minutes longer.

• Drain shallots and mushrooms, and set aside.

• Add meat to pan and fry till brown.

• Sprinkle in brandy and continue to fry for a minute.

• Lower heat, stir in flour and cook for a minute.

• Stir in stock, salt, pepper and thyme, and cook for 3-4 minutes till thick.

• Mix in sour cream, and reserved onions and mushrooms.

• Heat until piping hot, but do not boil.

• Garnish with parsley and serve with French bread.

Note : To make sour cream, mix 1 cup thick cream with 1 teaspoon lime juice.