Beef Strips in Tomato Cream Sauce
Author: Gran
Recipe type: Casserole
Ingredients
- 2 to 3 kg round steak
- ½ cup plain flour
- 1 teaspoon salt
- freshly ground pepper
- 60 g butter
- 2 tablespoons oil
- 2 cups chopped onions
- 4 cloves garlic, crushed
- 2 x 500 g tins cream of tomato soup
- 2 cups diced green pepper
- 2 x 250 g tins mushrooms (or fresh mushrooms sliced and sautéed in oil/butter)
- 300 ml water
- 1 beef stock cube
- 2 tablespoons Worcestershire sauce
- 4 cups sour cream
Instructions
- Cut beef into thin strips. Coat with flour seasoned with salt and pepper. Heat 30 g of butter and 1 tablespoon of oil in pan and sauté meat in 3 or 4 lots until brown. Add remaining butter and oil when required. Put into a large saucepan. In remaining butter/oil in pan cook onions, garlic and green pepper for a few minutes and add to the beef. Add mushrooms, tomato soup, water, stock cube and Worcestershire sauce. Simmer for 1 hour. Remove from heat and stir in sour cream. Place over low heat, stirring until mixture is hot. Do not boil. (Can be made 2 days ahead and stored in fridge. Do not add the cream until almost ready to serve.)
- Serves 20