This is a recipe that we found earlier in the year, it’s perfect for those cold evenings, which seem to be occurring with a higher frequency right now. It’s from one of our (many) recipe books; Fay’s Family Food by actress Fay Ripley. It’s a brilliant book with some really tasty things in.
750g rump steak
2 tbsp olive oil
1 onion sliced
2 garlic gloves
2 tsp tarragon
2 tbsp tomato puree
2 tbsp Dijon mustard
200ml soured cream
1 tbsp flat leaf parsley
Cut the steak into strips, and fry, in batches, in a non-stick pan in half the oil, untilgolden brown all over. Keep warm.
In the same pan fry the onions in butter until soft, add the garlic for 1 minute, then the mushrooms and tarragon frying until the mushrooms are tender. Add the tomato puree, stir in the mustard
Add the meat back in and stir to coat. Remove from the heat and add the sour cream.
We normally have this with rice as the sauce soaks in really well.