STROGGANOF

INGREDIENTS

200g beef fillet malleted and cut into thin small strips
250ml sour cream
80ml cream
1 white onion cut into quarters and thinly sliced
Himalayan salt to taste
cracked blacked pepper
1 cup beef broth/1 tbls Sally-Ann Creed vegetable stock powder + one cup boiled water
butter for frying
olive oil for frying
1 punnet of sliced white mushrooms
1 heaped tbls Dijon mustard
few sprigs of fresh thyme or 1 tsp dried thyme

METHOD

Seal the meat on high in olive oil and butter. Remove from saucepan. Add onions. Sauté for a few minutes. Add mushrooms and garlic. Cook until there is no liquid left. Add the stock and the thyme. Mix well. Add the mustard, salt, pepper and sour cream. Stir and simmer for a few minutes. Remove the thyme twigs if you used fresh. Add meat and simmer for a minute or two.

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