500g rump steak
2 Tbsp butter
1 Tbsp oil
1 onion, sliced
150g mushrooms, sliced
1/4 white wine
3/4 cup sour cream
1 Tbsp lemon juice
salt and pepper
Trim fat from meat (optional). Cut meat into thin strips.
Heat butter and oil in a frying pan. Add meat and quickly brown on both sides. Remove from pan and set aside.
Add onion and mushrooms to pan. Cook until onion is clear.
Return meat to pan. Add wine and sour cream. Reheat gently. Add lemon juice.
Season with salt and pepper to taste. Serve with vegies.
Serves: 4 – 6