Beef stroganoff

Ingredients 2 tbsp (30 ml) oil 400 g steak, trimmed and cut into strips salt and black pepper 1 tsp (5 ml) Worcestershire sauce 3 tbsp (45 ml) Clover Springbok Butter 1 onion, diced 250 g portabellini mushrooms, thickly sliced 150 g baby button mushrooms, whole ½ tsp (2 ml) paprika 1 tsp (5 ml) tomato paste 1 cup (250 ml) Clover Sour Cream 1 tbsp (15 ml) lemon juice 1 tbsp (15 ml) fresh thyme

Method Heat the oil in a heavy-based saucepan and fry the meat until lightly browned, season with salt and pepper and stir in the Worcestershire sauce.

Transfer the meat and juices to a plate.

Return the pan to the stove, reduce the heat and melt the butter.

Add the onions and fry for 3 minutes.

Add the mushrooms and fry until cooked.

Return the meat and juices to the pan and add the paprika and tomato paste.

Then stir in the soured cream.

As soon as it is hot, stir in the lemon juice and season to taste with salt and pepper.

Sprinkle the thyme over the top before serving.

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