1 1/2 lb lean chuck steak
2 large onions
2 oz butter
10 fl oz dry white wine or dry cider
1 lb mushroooms, sliced
10 fl oz soured cream
Freshly grated nutmeg
salt and pepper
Instructions...
1) Trim the meat and cut it into thin strips about 1/4 "
wide and 2 1/2 " long.
2) Peel and half the onions, then slice each half and
separate out the layers into half moon shapes.
3) Melt the butter in a thick based saucepan or a
flameproof casserole. Gently soften the onions for about
5 mins or until pale gold. Remove to a plate with a
slotted spoon.
4) Turn the heat up high. Add the peices of meat to the
casserole, a few at a time and brown them. When all the
meat is cooked in this way return the onion and all the
meat to the pan.
5) Season with salt and pepper and stir in the wine or
cider. Bring to a simmer. Cover and cook very gently on
top of a stove for 1 1/2 hours, stirring occasionally.
6) Stir in the mushrooms, put the lid back on and cook very
gently for a further 30 mins or until the meat is done.
7) Check the seasoning then stir in the soured cream with a
good grating of nutmeg. Let the ream heat through but
not boil. Serve with plain boiled rice and a green salad.
