|450 g||Beef Sirloin — cut into strips|
|1/2||medium onion — finely chopped|
|225 g||brown mushrooms — thinly sliced|
|1||garlic clove — finely chopped|
|1 tbsp||guar gum|
|1 cup||beef broth — or stock|
|3/4 cup||double-thick cream|
|1/4 cup||sour cream|
|1/2 tbsp||Dijon mustard|
|salt and black pepper|
Fry a single layer of steak strips in 2 tablespoons of ghee over medium to high heat for 1 minute per side until just browned. Cook in batches so you don’t overcrowd the pan. Transfer the beef to a plate and cover to keep warm.
Add the remaining ghee to the pan and then add the onion and mushrooms. Sauté until soft and lightly browned.
Add the garlic and sauté for 1 minute.
Add the guar gum and sauté for another minute, stirring constantly.
Pour in the beef broth or stock and whipping cream. Stir, then simmer for another 1–2 minutes until slightly thickened.
Stir a few tablespoons of the sauce into the sour cream to prevent curdling. Add the sour cream sauce mixture to the pan, stirring constantly.
Stir in the mustard and season with salt and pepper. Simmer until the sauce is creamy.
Return the beef strips and juices to the pan. Stir for 1–2 minutes and then remove from the heat and serve.
Recipe extract from from Tim Noakes’ latest book, Eat Right Revolution.