Beef italienne recipe
Beef Italienne recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|350 g||rump steak, sliced into strips|
|1 large||onion, chopped|
|85 g||mushrooms, chopped|
|½||red pepper, chopped|
|½||green pepper, chopped|
|olive oil or a mixture of olive oil and butter|
|flour, to thicken|
|250 ml||beef stock made up with water and red wine|
|2 tbsp||tomato puree|
|salt and pepper, to taste|
|80 ml||soured cream or creme fraiche|
Finely chop the onion, garlic and shred the peppers.
Cut the beef into fingers and coat in the flour.
Slice the mushrooms.
Sauté the onion, garlic and peppers in the butter/olive oil.
Add the beef and sliced mushrooms and saute to seal the beef. Stir in the stock, tomato puree and seasoning. Simmer gently for 25-30 minutes until the beef is tender.
Before service remove from the heat and stir in the soured cream or creme fraiche.
Serve with pasta spirals and a green salad.
ca. 15 min
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