Serves 4

Ready in 45 minutes



Beef Fillet, cut into strips          700g                                        

Cake Flour                    ½ cup

Salt                                           1 tsp                                        

Ground white Pepper   1 tsp

Olive oil                                    2 tbsp.                                     

Butter                          2 tbsp.

Medium onion, sliced               1                                             

Button Mushrooms       250g 

clove of garlic, Crushed             1                                             

Dijon mustard               ½ tbsp.

Worcestershire sauce               2 tsp                                        

Smoked Paprika            1 tbsp.

Sour cream                               ½ cup                                      

Beef Stock                    2 cups

Cooked Fettuccine Pasta to serve 400g



In a large mixing bowl, combine the cake flour, salt and Pepper. 

Heat the oil in a large, heavy based saucepan over medium high heat.

Coat the Beef strips in the seasoned flour, shake off excess flour and fry until well browned on all sides.  Fry the beef strips in batches and do not put too much in the saucepan at the same time. 

Once the strips are well browned, remove from the saucepan, keep aside and continue with the remaining beef strips.


Once all of the beef strips have been browned add the butter to the unwashed saucepan.  Add the onions and garlic and sauté without browning.

Once the onions have turned translucent, add the mushrooms, Worcestershire sauce, mustard and smoked paprika.  Sauté for a minute more.


Return the beef strips to the saucepan and add the sour cream and Beef stock, Bring to a gentle simmer and cook until the beef strips are tender, 30 to 40 minutes. 

Correct the seasoning and serve with Fettuccine pasta.


Image: Natasha’s Kitchen

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