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Categories:
oil beef rump onion garlic mushrooms flour water red wine Worcestershire sauce tomato paste KRAFT Bonox sour cream flat leaf parsley rice
Viewed: 49 - Published at: 7 years agoIngredients
- 1 tablespoon oil
- 500g beef rump or porterhouse steak, thinly sliced Whole Foods 1 lb For $7.99 thru 02/09
- 1 large onion, sliced Safeway 1 lb For $1.49 thru 02/09
- 1 teaspoon crushed garlic
- 4 large field mushrooms, sliced
- 1 tablespoon plain flour
- 1 cup water
- 1/2 cup red wine
- 1 tablespoon LEA & PERRINS Worcestershire Sauce
- 1 tablespoon tomato paste
- 2 teaspoons KRAFT Bonox
- 1/4 cup sour cream
- 2 tablespoons finely chopped flat-leaf parsley
- Steamed rice or cooked pasta, to serve
Method
- Heat the oil in a large pan over high heat and cook beef, in batches, until browned.
- Remove from pan.
- Add onion and garlic and saute.
- Return beef to pan with mushrooms and flour, cook for 1 minute.
- Stir in water, wine, Worcestershire sauce, tomato paste and Bonox*.
- Bring to boil then reduce heat and simmer uncovered for 8-10 minutes until sauce has thickened.
- Stir in sour cream and parsley and gently heat through.
- Serve with rice or pasta.
