Sliced beef with mushrooms, onions, tomato, Worcestershire sauce and sour cream.


  • 1kg thinly sliced beef strips

  • 4 large brown onions, thickly slices

  • 6 large field mushrooms, brushed and chopped in 3cm thick slices

  • 1 700ml jar tomato passata

  • 300ml red wine - cab sav or shiraz

  • 3 Tblsp Worcestershire sauce

  • 600ml sour cream

  • cracked black pepper

  • olive oil


  • 1.

    Preheat the oven to 175DegC and place a large baking pan and a medium baking pan in to preheat.

  • 2.

    When pan is hot, drizzle olive oil over the base of the larger of the two pans and scatter the beef strips evenly.

  • 3.

    Liberally sprinkle pepper over the beef. Drizzle a little olive oil over the beef and return the pan to the oven and cook for around 25 minutes.

  • 4.

    In the second, smaller pan, drizzle olive oil and add the sliced onions. Sprinkle with salt and black pepper and a drizzle of olive oil. Place in the oven and cook for around 15 minutes.

  • 5.

    Using forks or tongs, toss the beef and return to the oven for further 10 minutes.

  • 6.

    Using forks or tongs toss the onions and then add the mushrooms on top. Return to the oven and cook for further 10-15 minutes.

  • 7.

    Add the onions & mushrooms to the beef and toss well to mix.

  • 8.

    Add Worcestershire sauce, tomato passata and red wine.

  • 9.

    Mix well.

  • 10.

    Return to oven and reduce heat to around 160DegC. Cook for at least 1 hour.

  • 11.

    Check occasionally and stir well. Add more passata if you feel inclined, or a combination of passata, wine & water if mixture becomes too dry.

  • 12.

    Just before serving, add sour cream and mix well, ensuring all cream has melted into the sauce.

  • 13.

    Serve with either steamed rice, egg noodles/pasta or potato rosti.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 911kj
  • Fat Total 52g
  • Saturated Fat 23g
  • Protein 63g
  • Carbohydrate 40g
  • Sugar 20g
  • Sodium 450mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This method results in a very tender beef sauce. I've been making it for years on the stove top and it wasn't until I only had an oven to use (during renovations) that I tried making it in the oven. Have never made it stove top since.

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Posted by Philippa WightmanReport
Sorry Jean not to have responded earlier... (wish LF would give a tab with new message posted to your "x" recipe...)
Passata is available at supermarkets and delis - just look in the area where the canned tomatoes and pasta sauce mixes are. Usually sold in 700g bottles (quite tall bottles, not dissimilar to old glass milk bottles). Priced from around $1.50 to $2.50 per bottle.
Or you can make it yourself - simmer quartered tomatoes in a little water until cooked through, then pass through a mouli or sieve and then pass through muslin to remove all the seeds. Return the puree to a saucepan and simmer, adding herbs of your choice, reduce over low heat until thickened slightly. Trust me, much easier to buy it from a deli or supermarket!