Ingredients
1 tbsp. butter
1 tbsp. chopped shallots or white onions
10 fresh mushrooms, sliced
1 tbsp. dry white wine
2 tbsp. sherry wine
1/2 tsp. paprika
Salt and pepper to taste
1 c. light cream
1 can cream of mushroom soup
1 1/2 tbsp. vegetable oil
1 lb. steak (tenderloin, sirloin, or rump, cut into narrow strips about 2 inches
long and 1/2 inch thick)
Salt and pepper to taste
1/4 c. sour cream
Method
1. Fry the steaks in a large frying pan with a knob of butter - give them 4
minutes on each side for a medium rare finish.
2. Remove the steak from the pan and place on a hot plate, cover with aluminium
foil and set aside in a warm place.
3. Meanwhile, fry the onions in butter with sugar and use the same frying pan
until golden-brown and caramelised. Add the remaining ingredients and simmer
until thickened. Serve the steaks with the stout sauce.
