Ingredients
700g sirloin or tenderloin, cut thin into 2 inch strips
1 1/2 cup sour cream
1/2 cup beef stock
1/2 cup butter
1 large white onion, finely chopped
300g farmers brown mushrooms, sliced
1/4 tsp ground nutmeg
1/2 tsp dry tarragon
salt
freshly ground pepper
1 1/2 cup sour cream
1/2 cup beef stock
1/2 cup butter
1 large white onion, finely chopped
300g farmers brown mushrooms, sliced
1/4 tsp ground nutmeg
1/2 tsp dry tarragon
salt
freshly ground pepper
Method
1. Using 1/2 of the butter, pan fry
quickly the beef strips in high heat browning on all sides. Make sure
that the temperature is not high enough to burn the butter but hot
enough to sear the beef. Set the beef strips aside once browned.
2. Using the same pan add the remaining butter then saute onions and mushrooms.
3. Now add the beef stock, nutmeg and tarragon, bring to a boil then reduce until 1/2 the volume.
4. Lower the heat then add the sour cream cook until hot but do not simmer or boil otherwise it will curdle. Season with salt and pepper then remove from heat then mix in the cooked meat. Serve with rice, pasta or bread.
2. Using the same pan add the remaining butter then saute onions and mushrooms.
3. Now add the beef stock, nutmeg and tarragon, bring to a boil then reduce until 1/2 the volume.
4. Lower the heat then add the sour cream cook until hot but do not simmer or boil otherwise it will curdle. Season with salt and pepper then remove from heat then mix in the cooked meat. Serve with rice, pasta or bread.
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