INGREDIENTS
2 tbsp (30ml) oil
400g steak, trimmed and cut into strips
Salt and black pepper
1 tsp (5ml) Worcestershire sauce
3 tbsp (45ml) Clover Springbok Butter
1 onion, diced
250g portabellini mushrooms, thickly sliced
150g baby button mushrooms, whole
½ tsp (2ml) paprika
1 tsp (5ml) tomato paste
1 cup (250ml) Clover Sour Cream
1 tbsp (15ml) lemon juice
1 tbsp (15ml) fresh thyme
Method
Heat the oil in a heavy-bottomed 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.
CLOVER INGREDIENTS USED IN THIS RECIPE