This is one of my favorite things to throw together as a quick weeknight meal. The only thing I strongly advise is to watch carefully the temperature before you decide to add the sour cream. The sauce will break and it will look ugly and curdled. Other than that, simple easy! Feeds 4. It was so good I forgot to snap a photo!
350-400g (14 oz) beef – I like to use the stir-fry strips.
200-300g mushrooms – any kind you like
3 cloves garlic
½ beef stock cube
1-2 tbsp. tomato puree
1 c low fat soured cream (or cream, crème fraiche, yogurt)
1 tbsp. oil
2 sprigs fresh thyme
Dice onions, garlic, set aside.
Heat oil in a pan.
When hot add the beef, onions and garlic. Stir-fry till beef becomes browned.
Next add the mushrooms and thyme then fry for a further 5 minutes.
Add the puree, stock cube and a little water to get the juices moving.
Take off heat and just stir until the pan has cooled a bit.
Add the soured cream, and stir continuously.
Season, and serve over rice or egg pasta.