Beef strips in tomato cream sauce

Beef strips in tomato cream sauce

By
From
The Margaret Fulton Cookbook
Serves
10-15
Photographer
Geoff Lung

This recipe can be made 2 days before the party and stored in the refrigerator. If making ahead, do not add the cream until almost ready to serve. The flavour resembles stroganoff.

Ingredients

Quantity Ingredient
2-3kg round or blade steak
1/2 cup plain flour
1 teaspoon salt
freshly ground pepper
60g butter
2 tablespoons oil
2 cups chopped onions
4 garlic cloves, crushed
2 cups diced green capsicum
500g mushrooms, sliced
2 x 420g cans peeled tomatoes
1 cup water
2 tablespoons worcestershire sauce
3 cups sour cream

Method

  1. Cut the beef into thin strips. Coat with the flour seasoned with the salt and pepper. Heat half the butter and 1 tablespoon oil in a large frying pan, and sauté the meat in 3 or 4 lots, until brown. Add the remaining butter and oil when needed. Put the browned beef into a large saucepan. In the remaining fat in the pan, cook the onions, garlic and capsicum for a few minutes. Add to the beef. Add the mushrooms, tomatoes, water and Worcestershire sauce. Bring slowly to the boil and simmer gently for 1 hour.
  2. Remove from the heat and just before serving stir in the sour cream. Place over a low heat, stirring until the mixture is hot. Do not allow mixture to boil. Taste and check for seasoning, adding salt and freshly ground pepper if needed.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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