INGREDIENTS
enough CLOVER Farmstyle butter
1 onion, chopped
250 g (1 packet) mushrooms, sliced
600 g beef strips
45 ml (3 tbsp) cake flour
750 ml (3 cups) boiling water
1 cube of beef stock
10 ml (2 tsp) tomato paste
2,5 ml (½ tsp) dry mixed herbs
125 ml (½ cup) white wine
1 ml salt
pinch of black pepper
375 ml (1½ cups) CLOVER fresh cream
fresh parsley, finely chopped
Method
Melt the butter and sauté the onion and garlic until tender.
Add the mushrooms and sauté for another 5 minutes until soft.
Remove and set aside.
Melt more butter and fry the beef strips until done.
Spoon the mushroom mixture back into the saucepan.
Stir in the cake flour.
Mix the boiling water, beef extract, tomato paste, herbs, white wine, salt and pepper, and add it to the meat.
Cover with the lid and let it simmer over low heat for about 1 hour, or until tender.
Add the cream. Let it simmer for 5 minutes until thoroughly heated.
Spoon onto the pasta and sprinkle parsley on top.
CLOVER INGREDIENTS USED IN THIS RECIPE