Beef in creamy wine sauce

A rich and tasty meal in minutes.
 

Recipe from: 5/22/2003 12:00:00 AM
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 25
    ml
    oil
  • 1.50
    kg
    beef -cubed
  • 3
    garlic cloves - crushed
  • 3
    onions - chopped
  • 250
    g
    button mushrooms - thinly sliced
  • salt and freshly ground black pepper to taste
  • 200
    ml
    beef stock
  • 200
    ml
    tomato purée
  • 200
    ml
    white wine
  • 250
    g
    broccoli
  • 100
    ml
    sour cream
Servings: Change Serving
 
 

Method

 
Heat the oil and brown the beef cubes evenly.

Add the garlic, onions and mushrooms and fry until the onions are glossy. Season with salt and pepper.

Heat the stock, tomato purée and white wine and add to the meat.

Bring to the boil, cover and simmer until the meat is cooked through.

Add the broccoli 10 minutes before the end of cooking time.

Stir in the sour cream just before serving.

Note: Use plain yoghurt instead of the cream, but blend with 15 ml cornflour before adding - bring the sauce to the boil, then turn down the heat.

Serve with a side of cooked rice.
 

Read more on: boil  |  recipe  |  sauté  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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