Ingredients 500g leanish chuck steak, cut into strips
50g butter, or a good glug of your preferred cooking oil, or a combination of both
275ml dry white wine
300g mushrooms, sliced
275ml soured cream
Salt and pepper to taste
Peel the onions, cut into halves, and into halves again, then separate the individual layers.
Heat the oil or butter in a heavy based casserole and soften the onion for about 5 minutes until soft and golden.
Remove with a slotted spoon.
Raise the heat and brown the beef strips.
Return the onion to the pan, season and add the wine. Bring to a simmer, cover with a lid and leave to cook gently for about 1 1/2 hours, checking and stirring from time to time.
Add the sliced mushrooms, replace the lid and leave to cook very gently for a further 30 minutes.
Check the seasoning, adjusting as necessary, add the soured cream and heat without boiling.
Serve with plain boiled rice, noodles or mashed potatoes to soak up the juices.