This recipe is a family favourite at my house. We mostly eat it in the winter as a comfort dish. This is the first dish I made at cooking school back in 2003. When I first made it, we had two serving options, either with pasta or bread, my children like it with pasta and I usually eat it with bread.
There’s not much to it, less than 10 ingredients
I love this dish with toasted baguette with pesto spread!
- 4 tablespoons olive oil
- 1 large onion diced
- 1 tablespoon garlic parsley paste
- 200g button mushroom
- 2 cups beef stocks
- ½ cup sour cream
- ½ cup thickening cream
- 4 medium potatoes
- 1 tablespoon vegetable seasoning
- 1 teaspoon freshly ground white pepper
- ) Place a saucepan on the stove on medium heat and add 2 tablespoons of oil. When the oil heats up add the meat to the saucepan in small batches and cook until the meat is golden brown, then take off the stove and set aside on a plate until needed.
- ) Put the saucepan back on the stove and 2 tablespoons of oil, add the onions and cook for 5 minutes. Then add the potatoes and cook for a further 3 minutes.
- ) Return the meat back to the saucepan and add the beef stock, ½ a spoon of the garlic parsley paste, vegetable seasoning and white pepper.
- ) Stir, cover and cook for 50 minutes.
- ) Add the mushrooms, ½ a spoon garlic parsley paste, the thickening cream and sour cream. Cook for a final 10 minutes.