Ingredients

• 1 tbs butter
• 1 medium onion, finely sliced
• 1 garlic clove, crushed
• 2 tsp fresh thyme, chopped
• Pinch of ground nutmeg
• 250 g button mushrooms, finely sliced
• ¼ white wine
• 150 ml beef stock
• 150 ml light sour cream
• 1 ½ tbs olive oil
• 2 tsp paprika
• 500 fillet steak, tail end, thinly sliced

Serves 4

Preparation

Sauce

Gently heat butter in a pan. Add onion and sauté until soft.
Stir in garlic and cook for 30 seconds, then add thyme, nutmeg and mushrooms and cook for 3 – 4 minutes.
Pour in wine and stock and allow to simmer for several minutes.
Stir in in sour cream and cook a further minute to blend.  Set aside until ready to serve.

Serving Time

Heat oil in a large fry pan over, a high heat. Stir in paprika then fry meat in batches, 2 – 3 minutes, or until seared on all sides.
Combine steak with pre-prepared warm sauce, season to taste, garnish with parsley and serve with fluffy rice.

Tip

Substitute fillet steak with chicken and use chicken stock.