Serves 4
1 medium-sized onion
1 oz (25g) butter
4 oz (100g) button mushrooms
1 teaspoon concentrated tomato puree
1/2 pint (300ml) soured cream
salt and freshly milled pepper
Peel and finely chop the onion. Melt the butter in a frying pan over low heat, add the onion and fry gently for about 5 minutes to soften but not brown. Meanwhile, trim and slice the mushrooms.
Add the mushrooms to the pan and toss them over the heat for a. few minutes. Stir in the tomato puree and soured cream. Bring just to the boil (soured cream does not separate) and season with salt and pepper. Serve at once with steaks, hamburgers or chicken or spoon over baked jacket potatoes.