45 ml (3 tbsp) vegetable oil
550 g (1 1/4 lb) boned top rib beef, cut into strips 2 inch x 1/2 inch
1 onion, skinned and sliced
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) beef stock
salt and freshly ground pepper
1 small green pepper, halved, seeded and sliced
175 g (6 oz) button mushrooms, wiped and sliced
142 ml (5 fl oz) carton soured cream, stirred
chopped parsley, to garnish
550 g (1 1/4 lb) boned top rib beef, cut into strips 2 inch x 1/2 inch
1 onion, skinned and sliced
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) beef stock
salt and freshly ground pepper
1 small green pepper, halved, seeded and sliced
175 g (6 oz) button mushrooms, wiped and sliced
142 ml (5 fl oz) carton soured cream, stirred
chopped parsley, to garnish
method
1. Heat the oil in a small flameproof casserole and brown the meat then remove with a slotted spoon and set aside. Add the onion and brown lightly. Stir in the flour and cook for 1 minute. Stir in the stock and seasoning and bring to the boil, stirring.
2. Return the meat to the pan, cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 1 3/4 hours.
3. Stir the pepper and mushrooms into the casserole, cover and return to the oven for 15 minutes. Stir in the soured cream. Adjust the seasoning and sprinkle with chopped parsley.
2. Return the meat to the pan, cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 1 3/4 hours.
3. Stir the pepper and mushrooms into the casserole, cover and return to the oven for 15 minutes. Stir in the soured cream. Adjust the seasoning and sprinkle with chopped parsley.
serving amount
serves 4
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