14 December 2012,20:55 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the steak between 2 oiled sheets of clear film. Gently beat with a rolling pin to flatten and tenderize the meat. Cut it into thin strips about 5 cm/2 in long.
  • Heat the remaining oil and half the butter in a trying pan and fry the beef over a high heat for 2 minutes, or until browned. Remove the strips of beef from the pan with a slotted spoon, leaving any juices behind.
  • Melt the remaining butter in the pan and gently fry the onion for 10 minutes, until soft.
  • Sprinkle over the flour then stir it in, followed by the tomato puree, mustard, lemon juice and soured cream.
  • Return the beef to the pan and stir until the sauce is bubbling. Season to taste with salt and pepper, garnished with fresh herbs, with deep-fried potato chips.
  • Serve Immediately.


  • 450 grams fillet or rump steak, trimmed
  • 1 tablespoon Cooking oil
  • 2 tablespoon unsalted butter
  • 1 onion, sliced
  • 1 tablespoon plain flour
  • 1 teaspoon tomato puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 150 ml soured cream
  • Salt and freshly ground black pepper
  • Fresh herbs, to garnish

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