Braised Beef with Soured Cream

Braised Beef with Soured Cream

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Servings: 4
Calories: 319


  • 3 tbsp vegetable oil
  • 1 1/4 lb boned top rib beef cut into strips 2 inch x 1/2 inch
  • 1 onion skinned and sliced
  • 2 tbsp plain flour
  • 1/2 pint beef stock
  • salt and freshly ground pepper
  • 1 small green pepper halved, seeded and sliced
  • 6 oz button mushrooms wiped and sliced
  • 5 floz carton soured cream stirred
  • chopped parsley to garnish


  • 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.
  • 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.
  • 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.
Calories: 319 kcal
Carbohydrates: 9 g
Protein: 23 g
Fat: 21g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 190 mg
Potassium: 712 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 118 IU
Vitamin C: 27 mg
Calcium: 26 mg
Iron: 3 mg
Ingredients Beef, Beef Rib
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