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Ingredients
- 2-3 tbs olive oil to sauté the meat
- 500 g beef or pork tenderloin, cut into thin strips
- 2 medium onions, finely chopped
- 2 cloves garlic, crushed
- 500 g mushrooms, whole or sliced
- 2 tsp cornflour
- 250 g dairy cream
- ½ tbs tomato paste
- ½ cup beef broth
- 2 tbs parsley, finely chopped
Preparation
In a non-stick pot, add the oil and lightly sauté the meat until golden brown to seal in the juices.
Remove to a plate and cover with aluminium foil.
In the same pot, sauté the onions and garlic, add the remaining ingredients and cook. Add the meat at the end. Cook until tender and flavourful. (If using pork tenderloin, it does not need to cook for very long.)
When cooked, mix the cornflour with the dairy cream, add to the pot and bring to a boil.
Serve with rice or pappardelle and pistachio pesto (prepare with rocket instead of other herbs and omit the garlic).
View the recipe of Potato salad with pistachio pesto