500 grams chuck steak, diced
300 grams mushrooms, sliced
1 large brown onion, sliced
50 grams butter, chopped
2 heaped tablespoons tomato paste
1 teaspoon garlic, finely chopped
1 teaspoon sweet paprika
¾ cup beef stock
½ x 200 gram tub Browns Sour Cream
2 tablespoons plain flour
3 teaspoons Thomy Mustard Mild
½ cup dry white wine (optional)
Salt and Pepper to taste
2 tablespoon olive oil
Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Using half the butter and olive oil, brown the beef in a pan, in batches. Transfer beef to a plate after each batch.
Add remaining oil and butter to pan and sauté onion and mushrooms until soft. Add garlic and paprika and cook, stirring, for 3 minutes. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to boil. Transfer to a baking dish and cover with baking paper and foil. Place in a moderate oven for 1 ½ hour until beef is tender. Stirring occasionally. Remove from oven and then stir through sour cream. Serve with potato mash or fettuccine.
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