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Braised Beef with Soured Cream

ingredients

serves 4
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

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.

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