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30 ml butter
30 ml oil
1 kg tenderised steak or steak of your choice, cubed
2 large onions, chopped
4 chillies, chopped (or more to taste)
4 cloves garlic, crushed
30 ml flour
250 ml red wine
250 ml beef stock
60 ml Worcestershire sauce
Juice of half a lemon
1 bay leaf
250 ml LANCEWOOD® Sour Cream
12 black olives, pitted & halved (optional)
Salt to taste
45 ml parsley, chopped
4 Portuguese rolls, heated
500 g frozen chips – deep fried & well drained
Using a large heavy based pan, heat the butter and oil and brown the steak in batches. Remove and set aside. In the same pan, fry the onions until golden and soft. Add a bit more oil if needed. Add the chillies and garlic and fry for 1 minute. Stir in the flour and return the meat to the pan. Add the wine, stock, Worcestershire sauce, lemon juice and bay leaf. Simmer over low heat until the meat is tender. Add the sour cream and olives and mix in. Season to taste and simmer for 5 more minutes. Sprinkle with parsley.
Serve with extra chillies, Portuguese rolls and chips to mop up the sauce.
HINTS & TIPS:
Use 250 ml beef stock instead of red wine and add 30 ml extra Worcestershire sauce.
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