80g butter
300g quarterhouse steak – cut into thin strips
1 shallot or small onion – peeled and finely chopped
2 cloves garlic – peeled and chopped
300g mixed mushrooms
1 tsp dried thyme
1 tsp tomato paste
1/2 tbsp hot English mustard
Salt and pepper to taste
250ml hot s tock
125ml cream (or more if you want)
Parsley – handful, finely chopped
Nutritional Info:
Total Fat 31 g
Sodium 612 mg
Potassium 121 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Protein 21 g
300g quarterhouse steak – cut into thin strips
1 shallot or small onion – peeled and finely chopped
2 cloves garlic – peeled and chopped
300g mixed mushrooms
1 tsp dried thyme
1 tsp tomato paste
1/2 tbsp hot English mustard
Salt and pepper to taste
250ml hot s tock
125ml cream (or more if you want)
Parsley – handful, finely chopped
- Melt half the butter in a large deep heavy bottomed saucepan over medium heat, add the onions and sauté for 2 minutes.
- Add the mushrooms, thyme and garlic and sauté until the mushrooms have lost their liquid and start browning 3 - 5 minutes. Remove to a side dish until needed
- Add the rest of the butter to the same saucepan, add half the beef strips and stir fry quickly until lightly browned – add this to the mushroom and onion mix and add the rest of the meat to the saucepan and stir fry in the same way until browned
- Return the meat and mushroom mixture to the saucepan, raise the heat up and pour in the brandy and allow to bubble while you scrape all the browned bits off the bottom of the pan – about 1 minute
- Add the tomato paste and mustard to the pan and stir in. Pour in the hot stock, reduce heat and allow to simmer for about 15-20 minutes or so until the beef strips are tender – you may need to add extra water if it becomes dry. Give it a generous grinding of black peppercorns and season with salt to taste
- Pour in the cream and just heat through, sprinkle over the finely chopped parsley and serve with cauli mash or cauli rice and sautéed green beans and flaked almonds.
- Also good with steamed broccoli or Brussels sprouts. As an alternative you could use your vegetable peeler to shave zucchini into thin sheets and just toss in butter and sauté for a minute or two then use them as “flat pasta” instead of the cauli-mash or rice
Nutritional Info:
Total Fat 31 g
Sodium 612 mg
Potassium 121 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Protein 21 g