Serves 8-10


125 ml Cake Flour
Salt & freshly ground black pepper
1 kg Topside OR beef fillet, cut into strips
80 g Butter
10 ml Sunflower oil
2 Onions, finely chopped
2 Cloves of garlic, crushed
250 g Mushrooms, washed and sliced
250 ml Beef stock

250 ml Cream
180 ml Dry white wine
10 ml Vinegar
10 ml Worcester sauce
3,5 ml Dry mustard powder
10 ml Maizena – Mixed to a paste with very little water


  1. Combine flour, salt and pepper in a plastic bag, toss beef strips in seasoned flour until coated. Shake access flour off.
  2. Heat butter and oil in a large frying pan. Add half of meat, brown well, remove meat and set aside. Repeat with the remaining meat, set aside.
  3. Sauté onions and garlic for ± 5 minutes.
  4. Add mushrooms and stock and cook 3 minutes.
  5. Add meat and cook through.
  6. Remove from pan.


  1. Put all ingredients in a measuring jug.
  2. Pour over meat in pot.
  3. Cook through – be careful, it can burn easily.
  4. Serve over rice and add a green salad.