Beef Strips in Tomato Cream Sauce is a frequent request for this yummy meal. For many years I thought this is what beef stroganoff was. If someone else made beef stroganoff I would say “this isn’t how Mum makes it”. Nor did I understand why they served it with pasta.
- 2kg round or chuck steak
- 1/2 cup plain flour
- 1 teaspoon salt
- freshly ground pepper
- 50 grams butter
- 2 tablespoons oil
- 2 cups chopped onions
- 4 cloves garlic, crushed
- 2 440ml cans cream tomato soup
- 2 cups diced green capsicum
- 250 grams fresh mushrooms sauteed in butter
- 300ml water and beef stock cube
- 2 tablespoons Worcestershire sauce
- 4 cups sour cream
Cut beef into thin strips. Coat with flour, seasoned with salt and pepper. Heat 25 grams butter and 1 tablespoon oil in a frying pan and saute meat in 3 or 4 lots until brown. Add remaining butter and oil when required. Put into a large saucepan.
In remaining fat in the pan, cook onions, garlic and green capsicum a few minutes, add to beef. Add mushrooms, tomato soup, water and broth cube, Worcestershire sauce. Simmer for 1 hour.
Remove from heat and stir in the sour cream. Place over low heat, stirring until mixture is hot. Do not allow to boil. Taste and re-season as necessary.
Serve with rice.
The recipe can be made ahead and stored in the fridge for up to 2 days. Leave out the cream and add it after reheating.
