1 1/2 lb (700 g) rump steak, thinly sliced
3 tbsp (45 ml) seasoned flour
1/2 stick (2 oz) 50 g butter
1 onion, skinned and sliced thinly
3 cup (225 g) mushrooms, sliced
salt and pepper
3 tbsp (45 ml) seasoned flour
1/2 stick (2 oz) 50 g butter
1 onion, skinned and sliced thinly
3 cup (225 g) mushrooms, sliced
salt and pepper
method
1. Beat the steak, trim it, cut it into strips 0.5 cm (1/4 in) by 5 cm (2 in) and coat with the seasoned flour.
2. Fry the meat in 25 g (1 oz) butter untill golden brown - about 5-7 minutes.
3. Cook the onion and mushrooms in the remaining 25 g (1 oz) butter for 3-4 minutes, season to taste and add to the beef.
4. Warm the soured cream and stir it into the meat mixture.
2. Fry the meat in 25 g (1 oz) butter untill golden brown - about 5-7 minutes.
3. Cook the onion and mushrooms in the remaining 25 g (1 oz) butter for 3-4 minutes, season to taste and add to the beef.
4. Warm the soured cream and stir it into the meat mixture.
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