Sufra Dayma:

Creamy Mushroom Beef

By Moushira Abdel-Malek

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Serves 4

Ingredients:

500 gms lean beaf strips

1 onion (halved, sliced)

3 cloves garlic (chopped)

250 gms mushrooms (sliced)

2 carrots (thinly sliced)

2 zucchini (thinly sliced, diagonally)

1/4 cup parsley leaves (chopped)

1/3 cup sour cream

2 tsp cornflour

3 tsp balsamic vinegar

Salt + pepper + allspice + grated

nutmeg

Butter + oil

Method:

Heat oil and butter in a saucepan, over medium heat. Add onion and garlic. Stir until soft. Add beef in batches to slightly brown. Return all beef strips to pan. Reduce heat to low. Add carrots and vinegar. Cover and cook, stirring occasionally until carrots start to be tender. Add mushrooms and zucchini. Cover and cook until vegetables are cooked through. Stir in sour cream and season to taste. Blend cornflour and two teaspoons of cold water. Add to pan. Cook, stirring for three minutes or until thickened. Stir in parsley and remove from heat. Serve with mashed potatoes and a mixed salad.