First trim the meat and cut into thin strips about 1/2 inch wide and no longer than 2 1/2
inches long. The onions then should be peeled and cut in half then each half sliced and the layers seperated into half moon shapes.
Now melt the butter in a thick based flame proof casserole and gently soften the onion for 5 mins or until it has turned pale gold.Then with a slotted spoon remove it to a plate.
Next turn the heat up high add the pieces of meat to the casserole ( a few at a time ) and brown them. Then reduce the heat,return the onion and all the meat to the pan and season with salt and pepper and pour in the wine (or cider). Bring to simmering point cover and let cook very gentley on top of cooker for about 11/2 hours - stirring gently every now and again.
When the time is up stir in the mushrooms, put the lid back on and leave to cook very gently for another 30 mins or until the meat is tender.
Then taste to check the seasoning and stir in the soured cream wiyh a good grating of nutmeg.Let the cream heat through and serve.
My Mother used to make this when my Granny came to dinner - it was her favorite. Haven't had it for years but I'll definitely be making it this weekend.
Comments Add your comment
Yummy and easy i like it :)
by ROKCO on Fri Oct 30 2009 reply to this comment
My Mother used to make this when my Granny came to dinner - it was her favorite. Haven't had it for years but I'll definitely be making it this weekend.
by Deirdre D on Tue Sep 1 2009 reply to this comment