1.2kg of Beef sirloin cut into strips
4 tablespoons butter
3 medium onions (2 sliced 1 diced)
1 tablespoon corn flour
1 teaspoon of dijon mustard
1/2 cup of dry Sherry
4 tablespoon of ATTILIO’S RED PEPPER CAPSICUM SAUCE
2 tablespoon of tomato passata
500gm of mushrooms thinly sliced
1 cup warm sour cream
Salt and Pepper to taste
Heat 2 Tablespoons of butter in a deep pan. Add diced onion, cook over medium heat for 5 minutes until soft.
Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
Set aside, whisk mustard, corn flour and sherry in a bowl, then add to pan
Reduce heat to low, cover pan and simmer for 10 minutes, stirring frequently.
In another frying pan, heat 2 tablespoons of butter add sliced onions and mushrooms. Cook over medium heat for 3 minutes. Add 2 Tablespoon of wine and cook for 3 minutes.
Add 4 tablespoons of ATTILIOS RED PEPPER SAUCE stir
Add 2 tablespoons of tomato passata
Add warm sour cream stir
Add the meat mixture into the mushroom sauce
Turn down heat and simmer for 4minutes DO NOT LET IT BOIL
Sever hot with Fettuccine or rice.