Ingredient:
30 g (1 oz) butter
1 tbsp sunflower oil
750 g (1 ½ lb) rump steak, trimmed and cut into strips
8 shallots, quartered
300 g (10 oz) button mushrooms, halved
Salt and black pepper
300 ml (1/2 pint) soured cream
Chopped parsley, to garnish
Method:
Melt the butter with the oil in a large frying pan, when the butter is foaming, and the steak strips, in batches if necessary, and cook over a high heat for 5 minutes or until browned all over. Remove from the pan with a slotted spoon.
Add the shallots and mushrooms and cook for about 5 minutes until browned.
Return the steak strips to the pan, and season with salt and pepper. Stir in the soured cream and heat gently. Garnish with the chopped parsley, and serve at once with boiled rice.
30 g (1 oz) butter
1 tbsp sunflower oil
750 g (1 ½ lb) rump steak, trimmed and cut into strips
8 shallots, quartered
300 g (10 oz) button mushrooms, halved
Salt and black pepper
300 ml (1/2 pint) soured cream
Chopped parsley, to garnish
Method:
Melt the butter with the oil in a large frying pan, when the butter is foaming, and the steak strips, in batches if necessary, and cook over a high heat for 5 minutes or until browned all over. Remove from the pan with a slotted spoon.
Add the shallots and mushrooms and cook for about 5 minutes until browned.
Return the steak strips to the pan, and season with salt and pepper. Stir in the soured cream and heat gently. Garnish with the chopped parsley, and serve at once with boiled rice.
