onions, cut side down, on one side of the pan( don’ t turn). Add the mushrooms to the other side and fry for about 5 minutes, or until cooked. Season with salt and pepper. Set aside. Keep warm.
5. Melt the remaining 40g of butter in the pan. Add the garlic and flour, then cook for 1 minute. Slowly stir in the stock and Worcestershire sauce. Simmer for 5 minutes, stirring occasionally. Stir in the sour cream and
ESSENTIAL RECIPES- RED MEATS
thyme, then heat through. Season with salt and pepper.
6. Press ¼ of the rice into a greased dariole mould( or any small bowl with a capacity of ± 125ml) and turn out into the centre of a serving bowl. Repeat with three more bowls. Divide the sauce around the rice heaps. Add the steak, onions, mushrooms and peas.
7. Remove the avo skins and pips. Thinly slice. Season with salt. Add to the bowls with extra thyme to garnish.
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essentialflavours. co. za • Autumn 2026 | 91