A creamy delicious alternative to curry
Ingredients
60g butter
1kg rump steak, cut into thin strips
2 med. onion, peeled and thinly sliced
2 punnets mushrooms, sliced
50g flour
30ml tomato puree
2 large tomatoes, liquidised or grated
Salt to taste
30ml paprika
20ml lemon pepper
20ml peri peri
250ml soured cream
60ml chopped parsley, for garnish
Tomato wedges for garnish
Method
Melt half of the butter in a large pot. Fry onions until golden and soft, adding water, if necessary. Remove with a slotted spoon. Add rest of margarine and melt. Add meat and sauté until brown and soft, adding water until meat is tender. Remove with slotted spoon. Add mushrooms and sauté for 2-3mins and remove from pan. Stir flour into pan juices. Add puree, liquidised tomatoes and cook till smooth. Add all seasonings and steak, onion and mushrooms. Heat thoroughly. Finally, add soured cream and stir to combine. Serve with white rice and a fresh salad of choice
