Ingredients:400 gr beef fillet -- cut into strips2 tbsp plain flour1 onion -- thinly chopped2 cloves garlic -- crushed250 gr Swiss brown mushrooms -- sliced (I used button mushrooms)500 gr butter (I used vegetable based butter)50 ml Brandy (I used Rum)3/4 cup sour cream2 tbsp tomato paste1 cup beef stock (I omit it and used sugar instead)SaltGroundly fresh black pepperParsley for garnish
Directions:Dust beef strips with flour, shaking off any excess. Melt half the butter and cook meat in small batch for 1-2 minutes or until seared all over. Set asideAdd the remaining butter to the pan and cook garlic, onion with medium flame for 2-3 minutes or until soft. Add the mushrooms and cook for 2-3 minutes. Pour in the Brandy or Rum and simmer until nearly all of the liquid has evaporated then stir in the beef stock (if use) and tomato paste. Cook for 5 minutes to reduce the liquid slightlyReturn the beef strips to the pan and stir in the sour cream. Simmer for 1 minute or until the sauce thicken slightly. Season to taste with salt, freshly ground black pepper and sugar. Garnish with the parsley and serve immediately with fettucine or steamed rice
